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
- ½ cup unsalted butter (112 grams), cold, cut into cubes
- ¾ cup brown sugar (158 grams), dark recommended
- 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 white 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 until well combined. Set aside for later use.
- Cream Butter and Sugars: In a separate large bowl, use an electric mixer to beat the cold, cubed unsalted butter with brown sugar and granulated sugar until the mixture is smooth and no lumps of butter remain visible.
- Add Egg and Flavorings: Beat the egg, molasses, and vanilla extract into the butter and sugar mixture until fully incorporated and smooth.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture. Stir a few times by hand to begin incorporating, then mix with the electric mixer at low speed until just combined.
- Fold in White Chocolate Chips: Turn off the mixer and gently stir the white chocolate chips into the cookie dough by hand, ensuring even distribution.
- Shape and Freeze Dough Balls: Using a large cookie scoop, form dough balls weighing about 3½ ounces (100 grams) each, approximately ¼ to ⅓ cup of dough. Place these dough balls on a plate, cover, and freeze for at least 30 minutes or store in a freezer bag for up to 2 months.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 375℉ (190℃). Line cookie sheets with parchment paper or silicone baking mats.
- Arrange and Bake: Place cold cookie dough balls on the prepared baking sheets, spacing them 3-3.5 inches (5-7 cm) apart. Bake one sheet at a time in the middle of the oven for 14-17 minutes, or until the cookie tops look set and some cracking appears.
- Cool Cookies: Allow cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
- Optional Shaping: For perfectly round cookies, immediately after baking and while the cookies are still warm on the baking sheet, press a very large mug around each cookie and gently swirl to shape into a symmetrical circle.
Notes
- Doubling the Recipe: Feel free to double the recipe; use a large bowl for mixing.
- Flour Measurement: Measure flour carefully to prevent dryness. Whisk first, then spoon into a dry measuring cup or weigh for accuracy.
- For Smaller Cookies: Use 1.5-2 tablespoons of dough per cookie. Bake at 350℉ (180℃) for 8-11 minutes. Freezing dough balls is not necessary for smaller cookies.
- Make Ahead: Freeze dough balls in a freezer bag for up to 2 months; bake without thawing as directed.
- Storage: Store baked, cooled cookies in an airtight container at room temperature for up to 5 days. Best enjoyed fresh.
- Nutrition info is estimated per cookie assuming 8 uniform cookies are made from the dough.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
