Ginger Molasses Cookies

Ginger Molasses Cookies

Like many good things, this cookie recipe is the result of an accident (well, really, two accidents) while I was studying at the San Francisco Baking Institute. The first time I miscalculated the amount of flour and the second time we misread the spice profile. Both mistakes have given me one of my favorite fall cookie recipes of all time. Do use bread flour here instead of all-purpose flour: the higher gluten-content is integral in achieving the nice heft and chewiness that these cookies are so good for. Make a double batch; they freeze beautifully.

Ingredients

2 sticks unsalted butter, softened
2 cups brown sugar
1 large egg
3/4 cup molasses
3 1/4 cups bread flour *
1 tablespoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ground nutmeg
1 1/2 teaspoons ground ginger
Note: After much testing, I'll often bake these cookies with 3 1/4 cups flour. When I originally wrote the recipe, I used 3 cups flour and it yielded a flatter -- yet still delicious--cookie. I've re-written the flour measurements because I like them with a little more heft.

Instructions

Preheat the oven at 350 F.

In the bowl of a stand-mixer or in a separate bowl using electric beaters, cream the butter and sugar until well combined,  about one minutes. Then add the egg and molasses and mix until just combined, 20-30 seconds. Add all of the dry ingredients and mix until just incorporated (don’t overmix here).

Using a large tablespoon or ice cream scoop (see note)  portion out roughly 2 ounce balls and place on a parchment-lined cookie sheet.

Bake for 12-15 minutes until the tops and edges are golden brown and slightly crackled. The very center can remain slightly soft and even just a tad jiggly. When the cookies cool, they will firm up, leaving the inside and center wonderfully soft.

Note: I use a blue scoop (2 ounce,  #16) for most cookies in the bakery and at home. It makes for a larger cookie.