Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour (219 grams)
- 1 teaspoon ground ginger (use 1 1/2 teaspoons for a stronger ginger flavor)
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ¼ cup unsalted butter (112 grams) (cold, cut into cubes)
- ¾ cup brown sugar (158 grams) (dark preferred)
- ¼ cup granulated sugar (50 grams)
- 1 large egg
- 1 tablespoon molasses (15 ml) (NOT blackstrap)
- 1 teaspoon vanilla extract
Add-ins
- 1 cup white chocolate chips (180 grams) (or chocolate chunks)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Set aside to be incorporated later.
- Cream Butter and Sugars: In a separate large bowl, beat the cold, cubed unsalted butter with brown sugar and granulated sugar until the mixture is creamy and no lumps of butter remain, ensuring a smooth base for the cookies.
- Add Egg and Flavorings: Beat the large egg, molasses, and vanilla extract into the creamed butter and sugar mixture until fully combined, adding moisture and rich flavor to the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet mixture. Start mixing by hand to incorporate the flour smoothly, then use a mixer set to low speed to thoroughly combine the dough without overmixing.
- Fold in White Chocolate: Turn off the mixer and gently stir in the white chocolate chips by hand to ensure even distribution throughout the dough.
- Shape Dough Balls: Use a large cookie scoop to form dough balls weighing approximately 3½ ounces (100 grams) each, measuring about 1/4 to 1/3 cup of dough per ball to ensure consistent cookie size.
- Freeze Dough: Place the shaped dough balls on a plate, cover them, and freeze for at least 30 minutes. Alternatively, store in a freezer bag and freeze for up to 2 months for convenience.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 375℉ (190℃). Line cookie sheets with parchment paper or silicone baking mats to prevent sticking.
- Arrange and Bake Cookies: Place the firm, frozen cookie dough balls about 3.5 to 3 inches (5-7 cm) apart on the prepared baking sheets without allowing them to thaw. Bake one sheet at a time on the middle rack for 14-17 minutes until the tops are set and cracks begin to appear.
- Cool and Shape (Optional): Let the cookies cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. For perfectly round cookies, while the cookies are still warm and on the baking sheet, gently press the sides into a round shape using a very large mug, swirling it around each cookie.
Notes
- For a stronger ginger flavor, increase ground ginger to 1½ teaspoons.
- Use dark brown sugar for a richer, deeper taste.
- Molasses adds moisture and subtle sweetness but avoid blackstrap molasses as it is too bitter.
- Do not thaw the cookie dough before baking to maintain proper texture and shape.
- Freezing dough balls allows for baking fresh cookies anytime and improves the cookie texture.
- The mug shaping technique helps create perfectly symmetrical cookies but is optional.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
