Blog Worthy Molasses Spice Cookies

I know you may have a molasses cookie recipe at home, but this one is really good.  It again is from America's Test Kitchen.  My in house critic, AKA Philly, Raved about these cookies and told me multiple times that they were "blog worthy" and I should make them again.  I stole an idea from my sister-in-law (who found it on pinterest) to add white chocolate chips to the cookies.  What a delicious idea.  It acts like frosting by adding some extra sweet.  I cooked mine on a pizza stone.  So, I couldn't leave it on the baking sheet like they suggested.  I think that they do that to keep them fluffy.  I was just careful in moving them to the cooking rack.  I wanted to keep them moist.  So, I cook them the minimal amount (10 min.)

Molasses Spice Cookies

1/2 c plus 1/3 c sugar
2 1/4 c flour
1 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp cloves
1/4 tsp allspice
1/4 tsp pepper
1/4 tsp salt
12 T (1 1/2 sticks) unsalted butter, softened
1/3 c packed dark brown sugar
1 large egg yolk
1 tsp vanilla extract
1/2 c light or dark molasses
1/2 bag white chocolate chips

1. Heat oven to 375 degrees.  Put 1/2 c. granulated sugar in shallow dish to roll the dough balls in later.

2. Whisk the flour, baking soda, spices, pepper, and salt together  and set aside.

3. Beat the butter, brown sugar, and remaining 1/3 c sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3-6 min.  Beat in the egg yolk and vanilla until combined.  Beat in the molasses until incorporated.

4. Reduce the mixer speed to low and slowly mix in the flour mixture until combined.  Add the chocolate chips and stir.

5.  Using wet hands, roll 2 T portions of dough into balls and then roll them in the sugar to coat.  Place them on a baking sheet lined with parchment paper 2 inches apart.  Bake 10-12 min, or until the edges are set and the tops are cracked, but the centers are still soft and underdone.  (Rotate the rack halfway through baking time).  (I removed mine right away so they didn't overcook.  but be careful because the cookies are really soft)

6.  Let the cookies cool on the baking sheet for 10 minutes and the serve warm  or transfer to a cooling rack.