Description
Soft and chewy brown sugared molasses cookies with lots of sweet white chocolate chips. One of my favorites!
Ingredients
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 and 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1/3 cup (80ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
- 1 egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups white chocolate chips
- 1/3 cup (67g) granulated sugar, for rolling
Instructions
- In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of a handheld mixer or a stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Add the brown sugar and beat on high speed until light and fluffy, about 2 full minutes. Scrape down the sides as needed. Add the molasses, egg, and vanilla. Beat well on high, scraping down the sides as needed again.
- Slowly add the dry ingredients to the wet on low speed. Once mixed, beat in the white chocolate chips on low speed until dispersed. Try to avoid overmixing. Cover dough tightly and chill for at least 2 hours and up to 3 days.
- Remove cookie dough from the refrigerator. If you let it chill for longer than 6 hours, allow to sit out at room temperature for at least 30 minutes. Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone mat. Pour the granulated sugar into a bowl. Take 2 Tablespoons of dough and roll into a ball, then roll into the sugar. Bake for 10-11 minutes, or until edges appear set. Remove from the oven and gently press the top of the cookie down with the back of a utensil or even use your fingers. You’re trying to obtain a crinkly top. Place back into the oven for 1 more minute. Cookies will be puffy and still appear very soft in the middle. That’s ok. Remove from the oven and allow to cool on the baking sheet for ten minutes. Transfer to a wire rack to cool completely.
Notes
- Make Ahead & Freezing Instructions: Store cookies in an airtight container at room temperature for 5 days, in the refrigerator for 7 days, or in the freezer for up to 3 months. Rolled cookie dough may be frozen up to three months. Allow to thaw in the refrigerator overnight and bake as directed.
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