Recipe #13 Chewy Molasses Spice Cookies

4 1/2 cups (1.125 L) all-purpose flour
2 tsp(10 mL) baking soda
2 tsp (10 mL) each allspice, cinnamon and ground ginger
1 tsp (5 mL) salt
1 cup (250 mL) unsalted butter, at room temperature
2 cups (500 mL) lightly packed brown sugar
1 cup (250 mL) granulated sugar
3 eggs
1 cup (250 mL) fancy molasses
1/4 cup (50 mL) vegetable oil
1 cup (250 mL) semi-sweet chocolate chips
3/4 cup (175 mL) granulated sugar

1. In a medium bowl, using a fork, stir flour with baking soda, allspice, cinnamon, ginger and salt. In a large bowl, using an electric mixer on medium, beat butter with brown sugar and 1 cup (250 mL) granulated sugar until well mixed, about 1 min. Beat in eggs one at a time, then molasses and oil. With electric mixer on low, gradually beat in flour mixture just until mixed. Scrape down side of bowl if necessary. Using a spoon, gently stir in chocolate chips. Divide dough into 4 portions. Form into round discs and wrap in plastic wrap. Refrigerate overnight or up to 3 days.
2. When ready to bake, position oven racks in top and bottom thirds of oven. Preheat oven to 350F (180C). Lightly spray 2 baking sheets with oil or line with parchment paper. Place remaining 3/4 cup (175 mL) granulated sugar in a bowl.
3. Remove one portion of dough from refrigerator. Pinch off about 1 tbsp (15 mL) and roll into a ball. Roll in sugar, then place on baking sheet. Continue with remaining dough, spacing balls at least 3 in. (7.5 cm) apart because they spread out while baking.
4. Bake on 2 racks in oven, switching sheets halfway through baking, until cookies begin to set around edges, 8 to 10 min. Remove baking sheets to a heatproof surface. Let cool on sheets about 5 min. Then remove cookies to a wire rack to cool completely. Repeat with remaining dough. If making ahead, store in an airtight container in a cool place up to 5 days, or freeze up to 1 month.
First published in Chatelaine's 11/2007 issue. © Rogers Media Publishing Inc.
Preparation time 25 min

Anita Jones: graphic designer and mom of two, Waterloo, Ont., 2nd place, Holiday Cookie Contest. Anita Jones discovered this recipe, written in Polish and tucked away in a drawer, at the home of her mother, Monica. Monica had recently passed away, and Anita was pleased that she could translate the recipe on her own. ("Kitchen Polish is a lot easier than, say, political Polish," she laughs.) Today these outstanding spice cookies are her absolute favourite.

Nutrients per cookie
3 g fat
17 g carbohydrates
15 mg calcium
97 calories