Thick, gooey and fudgey cookies in slightly spiced flavors, great for the holidays!
Inspired by the Levain Bakery, sink your teeth into these deliciously sweet Christmas White Chocolate NY Cookies.
Best eaten while warm, with your favorite holiday beverage!
December is my favourite month of the year!
There’s always some nice movies playing on the TV over weekend nights, holiday drinks and yummy treats in the last month of every year, leading to Christmas!
I especially love adding cinnamon and other spices into baked goods during this time. How about you?
Thick NYC Cookies
Did you realise that the thick Levain Bakery style cookies started to really shine this year? And we also saw many home-bakers selling their own version of these thick cookies during the Circuit Breaker period!
I’ve tried tweaking a recipe for my version of the thick cookies, but didn’t really turned out well as I was really kind of burnt out a few months back.
So after moving out from the cake studio, I had more time in Nov, and managed to make these spiced thick NYC cookies, studded with Valrhona Ivoire (35% white chocolate). YUM!
The Valrhona white choc feve browns easily. If you like a white look to the chocolate, choose white choc chips!
How Do These NYC Cookies Taste?
I love them!
They are thick, soft in the middle, and slightly crispy on the edges. I also love the chewy, fudgey inside of the cookie. It feels like eating cookie dough – but better! The white chocolate adds more flavor and texture to the cookies too.
Eat them while slightly warm for best taste and texture!
How Can I Make These Christmas White Chocolate Cookies?
You’ll just need these ingredients to make these yummy cookies!
- Unsalted Butter: I like to use unsalted butter so I can control the saltiness in the cookies. You can also use salted butter if you wish, and skip the salt in the recipe. Use good quality butter for best taste. I like the creaminess of Elle et Vire butter!
- Caster Sugar & Brown Sugar: The (white) caster sugar gives the cookies the crisp around the edges, and the brown sugar gives the chewy inside. If you prefer a super soft and chewy cookie, you can use all brown sugar.
- Egg
- Vanilla Extract
- Plain Flour
- Spices: Ground ginger, cinnamon and nutmeg will be used.
- Baking Powder & Baking Soda
- White Chocolate: You can use the Valrhona white choc feves like mine, or you can also use white chocolate chips.
Can I Make The Cookies In Advance?
If you’re intending to make the cookies as gifts, I’ll suggest that you make a large batch of the cookie dough, and then roll the dough into balls and freeze them! Bake them all on one day to make things easier.
You can bake them directly frozen (add about 2-3 mins into baking time) or thawed dough in fridge overnight.
How Can These Christmas White Choc Cookies Be Stored?
You can store them overnight in airtight container. Also a note that as these cookies are moist and fudgey inside, you can also keep them fresh in the refrigerator, in an airtight container.
Before serving, pop them into a preheated oven at 180C for 2-3 mins (or 5-6 mins with oven turned off). Best served slightly warm, all gooey and fudgey, with your favourite tea time beverage.
The Valrhona chocolate held its shape very well! It may not be obvious here, but the white chocolate is gooey and molten when warm!
Christmas White Chocolate NY Cookies
- Prep Time: 20 Mins
- Cook Time: 13 Mins
- Total Time: 33 minutes
- Yield: 8 Cookies 1x
Description
Thick, gooey and fudgey cookies in slightly spiced flavors, great for the holidays! Inspired by the Levain Bakery, sink your teeth into these deliciously sweet Christmas White Chocolate NY Cookies. Best eaten while warm, with your favorite holiday beverage!
Ingredients
- 125g unsalted butter, softened at room temperature
- 75g caster sugar
- 100g dark or light brown sugar
- 1 medium or large egg
- 1.25 tsp vanilla extract
- 280g plain flour
- 1/2 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 300g white chocolate (coarsely chopped feves or bar, or white choc chips) – Reserve 1/4 aside
Instructions
- Place softened butter and both sugar in a mixing bowl. Beat together until mixture is pale, light and fluffy.
- Add egg and vanilla extract into the mixture and beat well.
- Mix in the dry ingredients (flour, baking powder, baking soda, salt and spices) till cookie dough forms.
- Add in chocolate (reserve 1/4 for topping) and mix till well distributed in the dough.
- Chill dough for about 20-30 mins. While dough is chilling, preheat oven to 180C fan mode.
- After resting the dough, weigh and divide equally into 8 portions.
- Roll the cookie dough into round balls. Do not flatten. Place reserved white chocolate on the top of each dough.
- Place cookie dough onto lined baking tray. Be sure to leave enough space in between as these cookies spread quite a bit. Bake in preheated oven (180C fan mode) for 12-13 mins.
- Once baked, cool on cooling rack.
Notes
If you like the taste of cinnamon, you can use up to 1 tsp for ground cinnamon.
To serve, eat it when it’s slightly warm. For baked cookies that are cooled completely, simply preheat oven to 180C and bake for 2-3 mins or turn the oven off and warm up the cookies for about 5 mins.
Recipe adapted with thanks from Jane Patisserie
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