This post may contain affiliate links. Honestly, winter is my favourite time of year without a doubt. I love the colder weather, I love being able to be cosy in the evenings and enjoy Christmas films. You sabina powder uses seem to utterly adore and enjoy my cookie recipes so I thought I would go all out and create a gingerbread flavoured one!
This cookie recipe is, obviously, based on the NYC Chocolate Chip Cookie that I posted earlier this year, that quickly because the highest rated recipe on my blog! Still can’t believe just how many of you have baked them this year! I am a firm believer if something works, don’t try and fix it or change it. I will say, if you are after a gingerbread man recipe, go look at this one! This recipe is just gingerbread flavoured and themed, and it’s amazing, but I am still utterly in love with the classic gingerbread biscuit! The flavours are the perfect balance. If you don’t want to use the cinnamon or nutmeg, that’s fine!
I just love the combination of all of the flavours together. For reference, I use this white chocolate in my baking! You can of course use milk chocolate, dark chocolate, or anything such as nuts! I love a combination of 150g of chocolate, and 150g of chopped nuts. Add in your egg, and beat again. If using vanilla, add it in now!
Add in the plain flour, ground ginger, ground cinnamon, ground nutmeg, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed! Add in the chocolate chips and beat again until they’re distributed well! Once they’re rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so! Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling! These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes! You can freeze the raw cookie dough easily, and bake from frozen if you don’t want to bake the entire batch! If baking from frozen, bake at the same temp but add 1-2 minutes extra baking time. If you want a lovely texture – you can add in 1 level tbsp of cornflour, and take out 25g of the flour! I use this white chocolate in my baking! Find my other Recipes on my Recipes Page!
Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe. Enter your email address to subscribe to this blog and receive notifications of new posts by email. I iust bought a kitchen aid mixer. What attachment works best for this recipe?
I always use the Flexi Edge Beater or the Paddle attachment! Such a lovely flavour and lovely and gooey in the middle! Adding this recipe to my favourite bakes collection! How can I get this recipe chewy? So for these, you will have to make them smaller and bake them for longer. Is dark brown muscovado sugar the same as dark brown soft sugar?