Ingredients
- 1 cup cold salted butter* sliced in ¼ inch cubes
- 1 ½ cup light brown sugar, packed
- 3 ⅓ cup all purpose flour
- 2 teaspoon baking soda
- 2 teaspoon cornstarch
- 1 ¼ teaspoon ground cinnamon
- 1 ¼ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon fine sea salt
- 2 large eggs
- 2 teaspoon vanilla extract
- ¼ cup molasses
- 1 ½ cup white chocolate chips (I prefer Ghirardelli) plus extra for on top
- ½ cup granulated sugar
Instructions
- Preheat the oven to 375° F. Line three baking sheets with parchment paper and set aside.
- Slice the salted butter into small, ¼ inch cubes. Add the cubed butter to a standing mixer, along with the light brown sugar. Mix on medium speed for about 4-5 minutes, until there aren't any chunks of butter and the mixture is smooth.1 cup cold salted butter*, 1 ½ cup light brown sugar, packed
- In a separate bowl, whisk together the all purpose flour (3 ⅓ c), baking soda, cornstarch, ground cinnamon, ginger, cloves, and fine sea salt. Set aside.3 ⅓ cup all purpose flour, 2 teaspoon baking soda, 2 teaspoon cornstarch, 1 ¼ teaspoon ground cinnamon, 1 ¼ teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon fine sea salt
- Add the eggs and the vanilla extract to the standing mixer, then mix on medium speed until smooth (about 2 minutes). Then add in the molasses. Scrape down the sides of the bowl halfway through to get an even mix.2 large eggs, 2 teaspoon vanilla extract, ¼ cup molasses
- Add the whisked dry ingredients to the standing mixer, and mix on the slowest speed. Before the dry ingredients are completely mixed in, add the white chocolate chips. Stop the standing mixer as soon as the flour has been incorporated in to prevent overmixing.1 ½ cup white chocolate chips (I prefer Ghirardelli)
- Roll the dough into 18 balls, and add the granulated sugar to a small bowl. Roll each ball of cookie dough in the granulated sugar, coating them completely.
- Place 6 balls of cookie dough on each parchment paper-lined baking sheet, spreading them out evenly.
- Press additional white chocolate chips into the top of each ball of cookie dough. (optional)
- Bake each baking sheet individually, for about 9-11 minutes each, until the surface just barely starts to crack. Feel free to round out the edges of each cookie using either a round cookie cutter or a spoon when they come out of the oven.**
Notes
*If using unsalted butter, add in an additional ½ teaspoon of fine sea salt to the dry ingredients.
**If you want the cookies to be perfectly round, using a large round cookie cutter or spoon to smooth out the edges is the easiest way to go. Just make sure you round them out within the first minute of removing them from the oven before they set completely.