Maybe a new favorite cookie???

I've grown tired of the common chocolate chip cookie. Perhaps because I've had too many that just are worth their weight in chips. Dry, brittle, crumby, etc...why bother. So when I have been choosing my cookies for consumption, the chocolate chip is usually towards the bottom of my list.

So, I was pleased to see the following recipe on Serious Eats the other day. Soft Molasses Cookies. Highly spiced. Chewy gooey goodness. This might be a new favorite cookie for me.

Butter and sugar creamed together, then add the molasses. Molasses is one of those ingredients that with the first sniff, I fly back to my childhood.

After the sugar, molasses and butter, you add spices, eggs and flour. Let the dough rest in the fridge for an hour.

Scoop the dough into balls and coat in granulated sugar.

Give them some space on the pan and place in a 350 degree oven.

Ten minutes later you are left with a soft, chewy, fragrant, spicy cookie. Mmmm!

Soft Molasses Cookies
from Serious Eats.

- makes 44 cookies -

Adapted from The King Arthur Flour Cookie Companion.

1 cup (2 sticks , 8 ounces) unsalted butter
1 cup (7 ounces) sugar, plus more for coating the dough
1/2 cup (6 ounces) molasses
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
3/4 teaspoons ground ginger
2 large eggs
3 1/2 cups (14 3/4 ounces) unbleached all-purpose flour
Procedure

1. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the molasses while mixing at a slow speed, then the baking soda, salt, and spices. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to make sure everything is incorporated. Stir in the flour. Cover the bowl and refrigerate the dough for 1 hour.

2. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

3. Shape or scoop the dough into 1 1/2-inch balls; a tablespoon cookie scoop works well here. Roll them in granulated sugar and put them on the prepared baking sheets, leaving about 2 inches between them.

4. Bake the cookies for 10 minutes. The centers will look soft and puffy, which is okay. As long as the bottoms are set enough to lift partway off the cookie sheet without bending or breaking, they're ready to come out of the oven. Cool the cookies on the pan for 10 minutes before transferring them to a rack to cool completely.