Ingredients

The following ingredients have 4 Servings
  • 2 1/4 cup all purpose flour
  • 2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • ¾ cup unsalted butter (room temperature)
  • 1 cup dark brown sugar
  • 1 egg
  • 1/4 cup molasses

Instruction

  • Preheat oven to 350 °F. Line baking sheets with parchment paper or silicone baking mats.
  • In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and brown sugar until creamy and fluffy. Add in the the egg and molasses. Beat until incorporated.
  • Slowly add in the dry ingredients until just combined. Drop onto prepared baking sheets with a cookie scoop. To make extra large sizes, I did two scoops of cookie dough, rolled in a ball, and gently pressed the tops down.
  • Bake for 12-14 minutes. I took mine out a minute before they were done as I like mine softer and chewier.
  • Let sit for 5 minutes before removing baking sheets. Let cool completely on a wire rack.
  • Store in an airtight container.