Here at Silver Mushroom we love autumn spices, NYC cookies and anything sweet and delicious. What comes from all of those wonderful things? Fall Spiced White Chocolate NYC Cookies. It’s a mouthful, but a delicious one at that.
These moreish NYC cookies are packed full of white chocolate chunks and all the seasonal spices that make you feel warm inside.
Ingredients
- 125g unsalted, softened butter
- 174g dark or light brown soft sugar
- 1 medium egg
- 1 tsp vanilla extract (optional!)
- 280g plain flour
- 1 + ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- 1 + ½ baking powder
- ½ tsp bicarbonate of soda
- ½ tsp sea salt
- 300g white chocolate chips
Method
- Beat together the softened butter and brown soft sugar in a large bowl until combined and creamy. Add in the egg and vanilla and beat again.
- Once combined, add the plain flour, all three spices, baking powder, bicarbonate of soda, and salt and beat until cookie dough is formed. Don’t be afraid to get your hands in to combine the dough!
- Add in the chocolate chips, and mix again until they’re evenly distributed.
- Weigh your cookie dough, and evenly split them into 8 even balls. Each dough ball should weigh around 120g give or take.
- Once they’re rolled into balls, pop them in the fridge for an hour or so, or the freezer for 30. Whilst the cookies are chilling, preheat your oven to 180°C fan, or 200°C regular.
- Once chilled, arrange your cookies onto two lined baking trays, ensuring enough space between them so they don’t touch.
- Bake your NYC cookies for 12-14 minutes. Once baked, leave them to cool for at least 30 minutes so that they can continue to bake.
- Enjoy the most delicious, spiced NYC cookies!!
How to Enjoy Your NYC Cookies
These delicious fall spiced white chocolate NYC cookies are delicious however and whenever you eat them. But, they taste the best the day of baking when they’re still a little warm. These yummy NYC cookies should last 4-5 days, but truth be told, they will definitely be gone before then.
