Gingerbread NYC cookies
RECIPE
Jane ’ s Patisserie
MAKES 8
• 125g unsalted butter or Stork
• 175g dark brown soft sugar ( or light brown sugar )
• 1 large egg
• 1 tsp vanilla extract ( optional )
• 280g plain flour
• 1½ tsp ground ginger
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• 1½ tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp sea salt
• 300g white chocolate chips / chunks ( milk chocolate , dark chocolate , nuts or a combination works well , too )
1 . Beat the butter and sugar together in a large bowl using a wooden spoon or in a stand mixer until creamy . 2 . Add the egg and vanilla ( if using ), then beat again . Sift in the flour , ginger , cinnamon , nutmeg , baking powder , bicarb and salt , then beat until a cookie dough is formed . 3 . Add the chocolate chips and beat again until well distributed . Divide your dough into eight balls , about 120g each . Freeze for at least 30 mins or refrigerate for 1 hr . 4 . Heat the oven to 200C / 180C fan / gas 6 . Remove the dough balls from the freezer / fridge and place onto baking trays lined with non-stick baking parchment , spacing them apart . Don ’ t put more than four cookies on each tray . Bake for 12-14 mins until slightly golden . Leave to cool on the tray for at least 30 mins before eating .
TIPS : The baked cookies will last for 4-5 days . You can freeze the raw cookie dough and bake from frozen – add 1-2 mins extra cooking time . For smaller cookies ( 60g ), bake for 9 mins .
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