Mega Chewy Molasses Cookies

I set out to create a flatter cookie with lots of chew rather than a tall fluffy cookie like some recipes make. One way I did this was to use bread flour. It has higher protein which makes the cookies chewier. You can make these using all-purpose flour; just know that they will be a little less chewy.

• Ready In: 33 mins
• Serves: 12
• Yields: 30 cookies

Ingredients

• 3⁄4 cup shortening
• 1 1⁄4 cups white sugar
• 1  large egg
• 3⁄4 cup molasses
• 1⁄2 cup milk
• 1⁄2 tablespoon white vinegar (important!)
• 2 1⁄2 cups bread flour
• 1⁄2 teaspoon salt
• 2  teaspoons baking soda
• 1  teaspoon ground cinnamon
• 1  teaspoon ground ginger
•  turbinado sugar (aka Raw)

Directions

1. Cream together the shortening and brown sugar using a mixer on high. Make the sour milk by adding the vinegar to the milk. Stir in egg, molasses, sour milk and mix well with mixer on migh. Fold in dry ingredients and stir by hand until ingredients are thoroughly mixed. For best results, cover and chill for 1 or more hours.
2. Preheat oven to 325°.
3. Roll dough into small balls and press the tops into the Turbinado sugar. Place on cookie sheet, sugar side up (greasing not required if you are using a non-stick cookie sheet). Bake at 325° for about 13 minutes. Leave on sheet one or two minutes until set.
4. Store the cookies in a loosely covered container. If they are kept in a sealed container they will get a little damp because of the high sugar content.