Soft and chewy version of the classic cookie, just like Grandma used to make!
Prep Time: 15 minutesmins
Cook Time: 8 minutesmins
Course: cookies, Dessert
Servings: 24cookies
Ingredients
1/2cupbutter, melted (salted)
1/3cupsugar (70 grams)
1/2cupbrown sugar, packed (109 grams)
1small-med egg, room temp
1tspvanilla
1/4cupmolasses, (I used blackstrap)
2cupsall purpose flour (250 grams)
2tspbaking soda
1/2tspsalt
1tspground cinnamon
1tbspground ginger
1/3cupsugar, for rolling
Instructions
Preheat oven to 350° F.
In a medium bowl, combine flour, baking soda, salt, ginger, and cinnamon. Whisk together until the completely mixed. Set aside.
Cut the butter into slices and add to a microwave safe bowl. Melt in 30 second increments until most of the butter is melted, then stir the chunks until they are incorporated.
Add the sugars to the melted butter and mix well. Add molasses, egg, and vanilla and mix well. Stir in 1/3 of the flour mixture until no more flour is showing. Add in another 1/3, repeating until all of the flour is incorporated.
Scoop small pieces of dough and roll in to 1 inch balls, then roll each ball in the sugar. Place on an ungreased baking sheet lined with aluminum foil, 2 inches apart. Bake for 8-9 minutes. Tops should be cracked and look slightly underdone in the middle when you remove them from the oven. They will continue to bake as they cool.
Let cool on the baking sheet for 5 minutes and then move them to a wire rack.
Notes
For a crunchier cookie, just bake a few minutes longer.