White Chocolate Gingerbread Cookies
Festive and chunky gingerbread NYC cookies with white chocolate!
Ingredients
- 125 g Butter
- 175 g Light Brown Sugar or light brown
- 1 Egg
- 1 tsp Vanilla optional!
- 280 g Plain flour
- 1½ tsp Ground ginger
- 1/2 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg
- 1½ tsp Baking powder
- 1/2 tsp Bicarbonate of soda
- 1/2 tsp Fine salt
- 300 g White chocolate chips
Instructions
- Melt your butter, and add all of your wet ingredients into your bowl. Mix until all incorpotated.
- In the same bowl, add all of your dry ingredients and mix until your cookie dough has formed.
- Add your chocolate chips and mix until fully incorporated. (optional: Reserve a small handful of white chocolate chips to top once the cookies are baked)
- Roll the cookie dough into balls and place on a tray. You can make 8 large cookies, or 12 regular cookies! Once they're rolled into balls, put your cookie dough in the fridge or freezer for 45 minutes.
- Preheat your oven to 180C Fan, or 200C regular! Take your cookies out of the freezer/fridge and put onto a lined baking tray.
- Bake the cookies in the oven for 12-14 minutes if large, or 8-12 if regular. I don't personally flatten the cookies, as they flatten enough during baking, this keeps the gooey middle! However, if you like flat cookies, flatten them a bit before baking.
- Once baked, they will be very soft, leave them to cool and harden, or enjoy them warm with ice cream!