Ingredients
3cupsall purpose flour,(375 grams), spoon & leveled
1tspbaking soda
2tspground ginger
1¼tspground cinnamon
¼tspground cloves
¼tspground nutmeg
¼tspsalt
¾cupunsalted butter,(170 grams), softened to room temperature
¾cuplight or dark brown sugar,(150 grams), packed
⅓cupdark molasses,(104 grams)
1egg,at room temperature
2tsppure vanilla extract
1½cupswhite chocolate chips
⅓cupgranulated sugar,(67 grams), for rolling
Preparation
In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
In the bowl of a handheld mixer or a stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed.
Add the brown sugar and beat on high speed until light and fluffy for about 2 full minutes. Scrape down the sides as needed.
Add the molasses, egg, and vanilla. Beat well on high, scraping down the sides as needed again.
Slowly add the dry ingredients to the wet at low speed. Once mixed, beat in the white chocolate chips on low speed until dispersed.
Try to avoid overmixing. Cover dough tightly and chill for at least 2 hours and up to 3 days.
Remove cookie dough from the refrigerator. Preheat oven to 350 degrees F (177 degrees C). Line a large baking sheet with parchment paper or a silicone mat.
Pour the granulated sugar into a bowl. Take 2 Tablespoons of dough and roll into a ball, then roll into the sugar. Bake for 10 to 11 minutes or until edges appears set.
Remove from the oven and gently press the top of the cookie down with the back of a utensil or even use your fingers.
Place back into the oven for 1 more minute. Cookies will be puffy and still appear very soft in the middle.
Remove from the oven and allow to cool on the baking sheet for ten minutes. Transfer to a wire rack to cool completely.
