Ingredients

• 2 cups Organic White Unbleached All-Purpose Flour (272 g)
• 1 tsp Kosher Salt
• 1 tsp Baking Soda
• 1 ½ tsp Ground Ginger
• 1 ½ tsp Ground Cinnamon
• ½ tsp Cloves
• ½ tsp Allspice
• ¼ tsp Nutmeg
• ¼ tsp Cardamom (optional)
• 12 Tbsp unsalted Butter, softened (170 g)
• 1 cup Dark Brown Sugar (200 g)
• ½ cup Granulated Sugar (100 g)
• 2 ½ Tbsp Unsulphured Molasses (38 g)
• 1 Tbsp Vanilla (15 ml)
• 1 Egg, room temperature
• 1 Egg Yolk
• 2 cups Semi-Sweet Chocolate Chips or Chunks (280 g)

Instructions

1. In a mixing bowl, whisk together flour, baking soda, salt and spices to get rid of any clumps. Set aside.
2. In a large mixing bowl or a stand mixer with the paddle attachment, mix softened butter and sugars together for 3–4 minutes, until pale and fluffy.
3. Next, add vanilla extract, molasses, egg and egg yolk. Mix until completely combined, making sure to scrape down the sides and bottom of the bowl to ensure everything is well incorporated.
4. Gently fold in the dry ingredients until almost completely incorporated, then fold in the chocolate chips or chunks.
5. Use a large 2-tablespoon cookie scoop (#20) to make 16 balls of cookie dough. Place them on a parchment-lined baking sheet, covered in plastic wrap for at least 30 minutes, preferably overnight to allow the flavors of the cookie to develop.
6. Preheat oven to 350°F. Place 4–5 cookies on a baking sheet lined with parchment. Bake for 12–14 minutes, until baked through, then use a cookie cutter to scoot them into a nice round shape when they come out of the oven. These cookies will spread a little bit. We recommend keeping the rest of the dough in the fridge while each batch bakes to prevent it from getting too warm.
7. Let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely, then enjoy.
8. Store at room temperature in an airtight container for up to 3–4 days. Enjoy!