Free Online Recipes
|

Sign Up login
 
 

Soft Baked White Chocolate Chip Molasses Cookies Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Soft Baked White Chocolate Chip Molasses Cookies

Category   Desserts - Breads
Sub Category   None
Servings   20 cookies
Preptime   3 hours

Ingredients
3 cups flour
1 teaspoon baking soda
2 teaspoons ginger
1 1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup unsalted butter, soft
3/4 cup brown sugar
 
1/3 cup dark molasses
1 egg
2 teaspoons vanilla
1 1/2 cups white chocolate chips
1/3 cup sugar, for rolling

Instructions
In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of a handheld mixer or a stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Add the brown sugar and beat on high speed until light and fluffy, about 2 full minutes. Scrape down the sides as needed. Add the molasses, egg, and vanilla. Beat well on high, scraping down the sides as needed again. Slowly add the dry ingredients to the wet on low speed. Once mixed, beat in the white chocolate chips on low speed until dispersed. Try to avoid overmixing. Cover dough tightly and chill for at least 2 hours and up to 3 days.
Remove cookie dough from the refrigerator. If you let it chill for longer than 6 hours, allow to sit out at room temperature for at least 30 minutes. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone mat. Pour the granulated sugar into a bowl. Take 2 Tablespoons of dough and roll into a ball, then roll into the sugar. Bake for precisely 8-9 minutes. Remove from the oven and gently press the top of the cookie down with the back of a utensil or even use your fingers. You're trying to obtain a crinkly top. Place back into the oven for 1 more minute. Cookies will be puffy and still appear very soft in the middle. That's ok. Remove from the oven and allow to cool on the baking sheet for ten minutes. Transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for 5 days or in the refrigerator for 7 days. Molasses cookies without caramel may be frozen up to 3 months


Originally Submitted
2/5/2015





0 Out of 5 from 0 reviews

You can add this Soft Baked White Chocolate Chip Molasses Cookies recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.