Ingredients
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon cloves
1 cup unsalted butter softened
1 cup dark brown sugar
1 egg
¼ cup molasses
2 teaspoon vanilla extract
¾ cup chocolate chips
Directions
1
Mix dry ingredients. In a medium bowl, stir the flour, baking soda, salt, cinnamon, ginger, and cloves together.
2
Cream butter and sugar. In a separate large bowl, use a stand mixer (or hand mixer) to cream the butter and sugar together for 1-2 minutes until incorporated.
3
Add other wet ingredients. Add the egg, molasses and vanilla to the bowl with the creamed butter and whisk until combined.
4
Add in the dry ingredients, then stir the chocolate chips in by hand.
5
Scoop cookie dough. Use an ice cream scooper to scoop the cookie dough onto a greased or lined baking sheet, making sure to leave at least 2" between the balls of cookie dough.
6
Preheat oven to 350°. Line a large baking sheet with parchment paper, or spray with nonstick spray; set aside.
7
Stir flour, baking soda, salt, cinnamon, ginger, and cloves together in a medium bowl; set aside.
8
In a separate large bowl, cream butter and brown sugar together for 1-2 minutes; then, add egg, molasses, vanilla and stir to combine. Add the dry ingredients to the bowl and stir until combined, then stir in the chocolate chips by hand.
9
Spray an ice cream scooper with nonstick spray (the dough will be a bit sticky!), then use it to scoop the cookie dough onto the prepared baking sheet. Bake cookies for 11-12 minutes, or until the edges are set but middle is still slightly soft.
10
Leave the cookies on the baking sheet for 5 minutes before carefully transferring them to a cooling rack. Enjoy!
Notes
*Recipe makes 16-18 cookies depending on size of cookies