Bakery Style Gingerbread White Chocolate Chip Cookies
Bakery Style Gingerbread White Chocolate Chip Cookies
Bakery Style Gingerbread White Chocolate Chip Cookies combine the warm, spicy flavors of gingerbread with the creamy sweetness of white chocolate. These cookies not only taste fantastic, but they also have a beautiful texture that is soft and chewy, making them irresistible. Whether you are baking for a festive occasion or just to satisfy your sweet cravings, these cookies deliver comfort in every bite.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Bakery Style Gingerbread White Chocolate Chip Cookies
These cookies are exceptionally delightful for several reasons. First, the rich spices create a nostalgic experience, transporting you back to cozy winter days filled with the fragrance of gingerbread. Second, the addition of creamy white chocolate chips balances the spice and adds bursts of sweetness. Lastly, the method of chilling the dough ensures a picturesque shape and perfect chewiness—just like you would find in a bakery. They are perfect for sharing with friends and family or simply enjoying with a cup of tea or coffee.
How to Make Bakery Style Gingerbread White Chocolate Chip Cookies
Ingredients:
- 1 2/3 cups all-purpose flour (209 grams)
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), cold, cut into cubes
- 3/4 cup brown sugar (158 grams), dark
- 1/4 cup granulated sugar (50 grams)
- 1 large egg
- 1 tablespoon molasses (15 ml), not blackstrap
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips (180 grams), or chocolate chunks
Step-by-Step Instructions:
Preheat Oven and Prepare Baking Sheets
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze, ensuring your Bakery Style Gingerbread White Chocolate Chip Cookies slide right off.
Whisk Together Dry Ingredients
In a medium bowl, combine 1 2/3 cups of all-purpose flour, 1/2 teaspoon of baking soda, 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, 1/8 teaspoon of ground cloves, 1/4 teaspoon of ground nutmeg, 1/2 teaspoon of baking powder, and 1/4 teaspoon of fine sea salt. Whisk vigorously for at least 30 seconds to ensure all ingredients are evenly distributed. Set this bowl aside.
Measure Out Wet Ingredients
It’s helpful to have your molasses and vanilla extract measured and ready to go. Ensure your butter is properly softened and your egg is at room temperature. These details contribute significantly to the final texture of your bakery-style cookies.
Cream Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a handheld electric mixer), add 1/2 cup (112 grams) of softened unsalted butter, 3/4 cup of packed dark brown sugar, and 1/4 cup of granulated sugar. Begin mixing on low speed until the sugars are just incorporated, then increase the speed to medium-high. Beat for 3 to 5 minutes, pausing to scrape down the sides, until the mixture is light in color, fluffy, and airy. This creaming process incorporates air, vital for a tender, chewy Bakery Style Gingerbread White Chocolate Chip Cookie.
Add Egg, Molasses, and Vanilla
Once your butter and sugar mixture is light and fluffy, add 1 large egg, beating well until fully incorporated. Scrape down the bowl again. Next, pour in 1 tablespoon of unsulphured molasses and 1 teaspoon of pure vanilla extract. Beat on medium speed until everything is thoroughly combined and the mixture looks smooth and glossy. You’ll notice the mixture darken significantly and take on that rich, inviting molasses scent.
Gradually Add Dry Ingredients
Reduce your mixer speed to low. Gradually add the whisked dry ingredients from the previous step to the wet mixture, adding about one-third at a time. Mix on low speed just until the flour streaks have disappeared. It is absolutely crucial not to overmix here; overmixing develops gluten, leading to tough cookies instead of the soft, chewy texture we’re aiming for. As soon as you no longer see dry flour, stop the mixer.
Fold in White Chocolate Chips
Remove the bowl from the mixer and grab your sturdy rubber spatula. Add 1 cup of white chocolate chips to the dough. Gently fold them in by hand until they are evenly distributed throughout the rich, fragrant gingerbread dough. Folding by hand ensures you don’t overmix and keeps the white chocolate chips mostly intact, ready to create lovely pockets of creamy sweetness in your Bakery Style Gingerbread White Chocolate Chip Cookies.
Chill the Dough (Crucial for Bakery Style Cookies)
This step is non-negotiable for truly Bakery Style cookies! Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or preferably overnight (up to 24-36 hours). Chilling allows the flour to fully hydrate, which creates a more tender and flavorful cookie. It also solidifies the butter, preventing the cookies from spreading too much in the oven, giving you that beautiful, thick, chewy texture with slightly crispy edges. The flavors of the gingerbread spices also have time to meld and deepen, resulting in a much more complex and satisfying Bakery Style Gingerbread White Chocolate Chip Cookie. The wait is worth it!
Scoop and Roll the Dough
Once the dough is thoroughly chilled, take it out of the refrigerator. It will be quite firm. Using a 2-tablespoon cookie scoop (or a well-rounded tablespoon), portion out the dough. Place the dough balls onto your prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. I typically fit 9-12 cookies per standard baking sheet.
Bake to Perfection
Place one baking sheet at a time in your preheated 375°F (190°C) oven. Bake for 10 to 12 minutes. The exact baking time will depend on your oven and the size of your cookies. You’re looking for edges that are set and lightly golden, while the centers still look slightly soft and puffy. They might even look a little underdone in the very center, but that’s perfect! They will continue to cook and set as they cool, which is the secret to achieving that wonderfully soft and chewy interior in your Bakery Style Gingerbread White Chocolate Chip Cookies.
Cool on Baking Sheet
Let the freshly baked Bakery Style Gingerbread White Chocolate Chip Cookies cool on the baking sheets for 5 to 10 minutes. This crucial step allows them to finish setting up and prevents them from breaking apart when you transfer them. They are still quite delicate when hot.
Transfer to Wire Rack
After 5-10 minutes, carefully transfer the cookies to a wire rack to cool completely. Allowing them to cool on a rack ensures air circulation, which prevents the bottoms from becoming soggy and helps maintain that perfect chewy texture.
Enjoy or Store
Once fully cooled, your incredible Bakery Style Gingerbread White Chocolate Chip Cookies are ready to be devoured! Store any leftover cookies in an airtight container at room temperature for up to 3-4 days. They actually get even better on the second day as the flavors continue to meld and deepen. They also freeze exceptionally well for longer storage, so you can enjoy these special treats whenever a craving strikes!
How to Serve Bakery Style Gingerbread White Chocolate Chip Cookies
These cookies can be enjoyed warm right out of the oven or at room temperature. Serve them alongside a glass of milk, coffee, or hot cocoa for the ultimate cozy treat. They also make a wonderful addition to holiday gift baskets or cookie platters during festive gatherings.
How to Store Bakery Style Gingerbread White Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will last for 3-4 days. If you want to keep them for a longer period, freeze the cookies in a single layer, then transfer them to a freezer-friendly bag. They can be stored this way for up to three months. Allow them to thaw at room temperature before enjoying.
Tips to Make Bakery Style Gingerbread White Chocolate Chip Cookies Perfect
- Use Fresh Spices: Make sure your spices are fresh for the best flavor in your cookies.
- Chill the Dough: Don’t skip the chilling step, as it’s essential for achieving the right texture.
- Measure Ingredients Correctly: Use a kitchen scale for precise measurements, especially for flour.
- Keep Butter Cold: Cold butter helps create the right texture; it should be just slightly softened.
- Don’t Overmix: Mix until just combined to avoid tough cookies.
Flavor Variations
While this recipe is fantastic as is, you can customize it to your liking. Consider adding:
- Chopped Nuts: Walnuts or pecans can introduce a nice crunch.
- Dried Fruits: Cranberries or raisins enhance the sweetness.
- Different Chips: Swap white chocolate for dark chocolate or milk chocolate.
Pro Tips for Success
- If you want a stronger ginger flavor, increase the ground ginger by half a teaspoon.
- For a little more spice, you can add 1/2 teaspoon of allspice to the dry ingredients.
- Place the cookie dough balls on parchment-lined trays for easy transfer to the oven.
FAQs About Bakery Style Gingerbread White Chocolate Chip Cookies
1. Can I use a different type of chocolate?
Yes, you can substitute white chocolate chips with dark or milk chocolate chips. You may also use chocolate chunks for a more rustic look.
2. How can I prevent my cookies from spreading too much?
Make sure to chill your dough adequately and use cold butter. This combination prevents excess spreading during baking, ensuring thick and chewy cookies.
3. Can I freeze the cookie dough?
Absolutely! You can freeze the cookie dough in balls before baking. Just portion out the dough and freeze on a tray. Once solid, transfer the dough balls into a freezer bag. Bake from frozen, adding a minute or two to the baking time.
Final Thoughts
Bakery Style Gingerbread White Chocolate Chip Cookies are a delightful treat that perfectly combines rich spices and sweet white chocolate. Whether enjoyed during the holidays or as a comforting snack any time of year, these cookies are sure to please. Follow the steps carefully, and you’ll have a batch of soft, chewy cookies that taste just like they came from your favorite bakery. Happy baking!
Bakery Style Gingerbread White Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, baking powder, and salt.
- In a mixer, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg, molasses, and vanilla to the butter mixture, beating until combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in white chocolate chips gently.
- Wrap the dough with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
- Scoop dough onto prepared baking sheets and leave 2 inches between cookies.
- Bake one sheet at a time for 10-12 minutes until edges are set and the centers look soft.
- Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack.
- Store in an airtight container at room temperature for up to 3-4 days.
- Cookies freeze well for longer storage.
