Ingredients:
- 340 grams (1½ cups) of unsalted butter, slightly below room temperature
- 300 grams (1½ cups) of fine granulated sugar
- 110 grams (½ cup) of packed light brown sugar
- 120 ml (½ cup) of dark molasses
- 2 large eggs, brought to near room temperature
- 10 ml (2 teaspoons) of pure vanilla extract
- 535 grams (4¼ cups) of all-purpose flour, sifted
- 5 grams (1 teaspoon) of fine sea salt
- 20 grams (4 teaspoons) of baking soda
- 15 grams (1 tablespoon) of ground ginger
- 10 grams (2 teaspoons) of ground cinnamon
- 5 grams (1 teaspoon) of ground cloves
- Extra fine granulated sugar for coating the cookies
Method:
- Start by creaming the softened butter with both granulated and brown sugars in a mixer using a paddle attachment, aiming for a pale and airy texture, which takes about 3 minutes at a medium-high speed.
- Pour the dark molasses into the mixture and blend until fully incorporated.
- Introduce the eggs one at a time, mixing gently on a low setting until the mixture is cohesive, then enhance with the vanilla extract.
- Gradually add the sifted dry ingredients to the wet mix, stirring slowly to combine. Pause mixing just before the flour is fully incorporated to avoid overworking the dough.
- Using a large spoon, form the dough into substantial balls, roughly the size of 3 tablespoons each. Cool these in the refrigerator for a period ranging from 2 to 24 hours.
- When ready to bake, preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and prepare two baking trays lined with parchment paper.
- Roll the chilled dough balls in extra sugar and place them on the trays, spacing them out to allow for spreading.
- Bake for 10-12 minutes or until the cookies exhibit a light golden edge and a crackled top. Remember, the goal is a soft center, so avoid overbaking.
Additional Tips:
- For the butter and eggs, they should be cool yet not cold; typically, 15-30 minutes outside the refrigerator before use is adequate.
- For a denser cookie, consider substituting half of the butter with shortening.
- A sprinkle of sugar immediately after baking adds a delightful crunch.
- While cups are used for convenience, gram measurements ensure precision, especially for flour. If lacking a scale, spoon the flour into the measuring cup to avoid compression.
