Super Chewy Ginger Cookies

Whenever I bake cookies--any kind of cookie--I'll usually give one to Eugene fresh off the cooling tray to try and give me his opinion. If they're chewy, he's usually a fan. If they're crisp, he'll say something like:

"Those would be better if they were more soft-bake. I like soft-bake cookies."

And I'll respond with: "You mean 'chewy.' 'Soft-bake' [Cut to Alejandra making furious air quotes] is a fake word invented by the Chips Ahoy! people to sell their mediocre cookies."

And he'll reply: "Well I just like them to be more soft-bake, please."

And I'll be like: "'Soft-bake' is not a word..."

I don't know who the marketing genius who came up with that term is, but I'd like to throw a batch of my crispiest most un-soft-baked cookies at his head.

If you, like Eugene, are also a massive fan of soft-baked...ahem...CHEWY cookies, you'll like these!

Super chewy from the addition of molasses, these ginger cookies are totally addictive and perfect for the season. They keep incredibly well, which means you can make a couple batches to have around for guests or just have them ready in advance of the holidays.

Super Chewy Ginger Cookies
Makes about 2 dozen cookies

2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 tablespoon ground ginger
1 teaspoons ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup granulated white sugar
1/3 cup molasses
1 large egg, room temperature
2 teaspoons vanilla extract

Preheat oven to 375 degrees and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking soda, salt, ginger, and cinnamon. Set aside.

Combine the butter and sugar in the base of your mixer and beat until light and fluffy--about 5 minutes. Add the molasses and the egg and beat for 2 more minutes until fully incorporated. Add the vanilla extract and mix in well. Lower the speed of the mixer and slowly add the flour and spice mixture and stir until just combined. (You can also do this part with a wooden spoon by hand).

Scoop the dough onto the prepared baking pan in 1 1/2 tablespoon sized balls, each about 2" apart. Bake for 10 minutes, or until the tops crack and the cookies are golden brown brown. Let cool on the pan 5 minutes before transferring to a cooling rack. Repeat with rest of dough.

Store in an airtight container at room temperature.

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