1Adjust oven rack to the middle and preheat oven to 350°F (180°C). Line three sheet pans with parchment paper.
2Adjust oven rack to the middle and preheat oven to 350°F (180°C). Line three sheet pans with parchment paper.
3Adjust oven rack to the middle and preheat oven to 350°F (180°C). Line three sheet pans with parchment paper.
4In a medium bowl, combine flour, baking soda, and salt.
5In a medium bowl, combine flour, baking soda, and salt.
6In a medium bowl, combine flour, baking soda, and salt.
7In a stand mixer fitted with a paddle, beat butter until creamy. Add brown sugar and molasses; beat until light and fluffy. Add egg, yolk, and vanilla; beat until combined. Add flour mixture; beat on low speed until just combined.
8In a stand mixer fitted with a paddle, beat butter until creamy. Add brown sugar and molasses; beat until light and fluffy. Add egg, yolk, and vanilla; beat until combined. Add flour mixture; beat on low speed until just combined.
9In a stand mixer fitted with a paddle, beat butter until creamy. Add brown sugar and molasses; beat until light and fluffy. Add egg, yolk, and vanilla; beat until combined. Add flour mixture; beat on low speed until just combined.
10Place granulated sugar in a medium bowl.
11Place granulated sugar in a medium bowl.
12Place granulated sugar in a medium bowl.
13Form cookie dough into 1 1/2 oz (45 g) balls. Roll in sugar and place 8 cookies on each sheet pan.
14Form cookie dough into 1 1/2 oz (45 g) balls. Roll in sugar and place 8 cookies on each sheet pan.
15Form cookie dough into 1 1/2 oz (45 g) balls. Roll in sugar and place 8 cookies on each sheet pan.
16Bake one pan at a time, rotating halfway through, until sides are set and bottoms are light golden brown (10-11 minutes).
17Bake one pan at a time, rotating halfway through, until sides are set and bottoms are light golden brown (10-11 minutes).
18Bake one pan at a time, rotating halfway through, until sides are set and bottoms are light golden brown (10-11 minutes).
19Transfer to a wire rack; cool for 5-10 minutes on the pan, then remove and cool completely. Store in an airtight container at room temperature for up to 3 days
20Transfer to a wire rack; cool for 5-10 minutes on the pan, then remove and cool completely. Store in an airtight container at room temperature for up to 3 days
21Transfer to a wire rack; cool for 5-10 minutes on the pan, then remove and cool completely. Store in an airtight container at room temperature for up to 3 days
Ingredients
2.5 cups all-purpose flour
2.5 cups all-purpose flour
2.5 cups all-purpose flour
1 tablespoon all-purpose flour
1 tablespoon all-purpose flour
1 tablespoon all-purpose flour
0.75 teaspoon baking soda
0.75 teaspoon baking soda
0.75 teaspoon baking soda
0.75 teaspoon salt
0.75 teaspoon salt
0.75 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup unsalted butter, at room temperature
1 cup unsalted butter, at room temperature
2 sticks unsalted butter
2 sticks unsalted butter
2 sticks unsalted butter
227 g unsalted butter
227 g unsalted butter
227 g unsalted butter
1.75 cups dark brown sugar
1.75 cups dark brown sugar
1.75 cups dark brown sugar
350 g dark brown sugar
350 g dark brown sugar
350 g dark brown sugar
1 teaspoon molasses
1 teaspoon molasses
1 teaspoon molasses
1 large egg
1 large egg
1 large egg
1 large egg yolk
1 large egg yolk
1 large egg yolk
2 teaspoons pure vanilla extract
2 teaspoons pure vanilla extract
2 teaspoons pure vanilla extract
0.5 cup granulated sugar, for rolling
0.5 cup granulated sugar, for rolling
0.5 cup granulated sugar, for rolling
100 g granulated sugar
100 g granulated sugar
100 g granulated sugar
Equipment
oventhree sheet pansparchment paperstand mixer with paddle attachmentmedium bowl
Tips
Don't skip the egg yolk!
Let the cookies cool on the pan for 5-10 minutes before removing them to a wire rack to ensure the perfect texture.
The cookies will puff up in the oven and then collapse as they cool, forming cracks across the top