SOFT-BAKED WHITE CHOCOLATE CHIP MOLASSES COOKIES
Steps:
- Directions: 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 350F. 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 precisely 8-9 minutes. 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. Store cookies in an airtight container at room temperature for 5 days or in the refrigerator for 7 days. Molasses cookies without caramel may be frozen 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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Alaa Zrayka
[email protected]5 stars! These cookies are a hit with my family and friends.
Arsalan Langove
[email protected]I would definitely recommend these cookies to anyone who loves soft, chewy cookies with a unique flavor.
nawid Amad Joya
[email protected]These cookies are a great way to use up leftover molasses. They're also a nice change from the usual chocolate chip cookie.
Pradip Neupane
[email protected]Overall, I really enjoyed these cookies. They're soft, chewy, and have a great flavor.
Mian Saad
[email protected]These cookies are delicious, but they're a bit too time-consuming to make. I'll probably only make them for special occasions.
Hamza Malhi
[email protected]I followed the recipe exactly and my cookies turned out flat and dry. I'm not sure what went wrong.
Azharsafeena Azhar
[email protected]These cookies are a bit too sweet for my taste, but they're still good.
Palu Tukana
[email protected]I've made these cookies several times now and they always turn out great. They're a favorite in my house.
Shumeez Sam
[email protected]These cookies are the perfect combination of sweet and salty. The molasses gives them a unique flavor that I really enjoy.
Tariro Stephanie Zvidzayi
[email protected]I made these cookies for a party and they were a huge hit! Everyone loved them.
Genevieve Lucus
[email protected]These cookies are so soft and chewy, and the white chocolate chips and molasses give them a delicious flavor.