Chewy Chocolate Chip Molasses Cookies

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 cup Molasses

• Baking & Spices

  • 4 cups All-purpose flour
  • 4 tsp Baking soda
  • 1/2 cup Brown sugar, light
  • 2 tsp Cinnamon
  • 1 tsp Cloves, ground
  • 1 1/4 cup Granulated sugar
  • 1/8 tsp Nutmeg
  • 1/2 tsp Salt
  • 1 Semi-sweet chocolate chunk
  • 1 Sugar

• Dairy

  • 1 1/2 sticks Butter, unsalted

Found on chefsavvy.com

Description

Ingredients

• 4 cups all purpose flour
• 4 teaspoons baking soda
• ½ teaspoon salt
• 2 teaspoon cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• ⅛ teaspoon nutmeg
• 1½ sticks (3/4 cup) unsalted butter, softened
• 1¼ cup granulated sugar
• ½ cup light brown sugar
• 2 large eggs
• ½ cup molasses
• sugar for rolling
• semi-sweet chocolate chunk, optional for topping after the cookies come out of the oven

Directions

• Preheat oven to 375 degrees. Line a baking sheet with a silicon baking mat or parchment paper.
• In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Set aside.
• In a stand mixer with the paddle attachment beat together the butter and both sugars until light and creamy, 2-3 minutes.
• Add the molasses and eggs and mix until incorporated. Make sure to scape the sides.
• Stir in the dry ingredients and mix until combined.
• Refrigerate the dough for 1 hour or overnight to allow the flavors to develop.
• Roll the dough into 1-inch balls then roll them in the granulated sugar.
• Place the cookies on the prepared baking sheets and bake for 8-10 minutes. I like to slightly undertake them. They will still look a bit soft on the top when you take them out.
• Let the cookies cool for 2 minutes on the baking sheet then transfer to a cooling rack to cool completely.
• Place a couple of chocolate chips on top of each cookie. They will melt as the cookie cools and look pretty!