By: Chef Matt Chatfield
Yield: Approx. 4 Dozen
1 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
½ cup molasses
1 teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
1 ½ teaspoon ground ginger
1 ½ teaspoon salt
4 cups unbleached AP flour
2 teaspoons baking soda
1 cup turbinado sugar + ¼ cup cinnamon, for rolling
1.Preheat Wolf M-series, E-series, or Dual Fuel Range oven on Convection mode to 325 degrees.
2.Cream butter and sugars together for 1=2 minutes. Stir in egg, vanilla, and molasses.
3.Stir in remaining ingredients and mix until dry ingredients are just combined.
4.Roll a heaping 2 tablespoons of dough into a ball and coat in granulated sugar. Place on parchment-lined cookie sheet.
5.Bake 7-9 minutes or until outside looks cooked but inside is still soft and gooey. Cool 5 minutes on the cookie sheet before transferring to a cooling rack.
6.Serve warm or at room temperature. Store in an airtight container until ready to serve.
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