Sort ingredients
edorgeville
QR Code
Listen
Pdf
In a medium bowl, whisk together the first 9 ingredients (flour through cloves). Set aside for now.
In the bowl of a large stand mixer, combine the butter and both sugars. Beat them together on medium speed for 1-2 minutes, until light and fluffy. Add the molasses and beat until it’s mixed in, then add the egg and vanilla extract and beat again until everything is well-incorporated.
Stop the mixer and add the dry ingredients. Turn the mixer on the lowest setting and mix just until most of the flour has disappeared but there are still a few streaks remaining. Finish stirring everything together by hand, scraping down the bottom and sides of the bowl with a spatula. Add the chocolate chips last and stir them in.
Scrape the dough out onto a piece of cling wrap, press it into a disc, and wrap it tightly. Refrigerate overnight, or up to 72 hours. (At this point, the dough can be portioned and frozen for up to 3 months.)
To bake, preheat the oven to 350 degrees Fahrenheit. Cover two baking sheets with parchment paper. Scoop large golf ball-sized rounds of dough and place them on the baking sheets 2 inches apart.
Bake at 350 F for about 10 minutes, until the cookies are set and golden around the edges, but still quite soft in the middle. Let them cool for 5 minutes on the trays, then remove them to a wire rack to cool completely.