Crisp, Chewy "Molasses Cookies Moldow" (from the Joy of Cooking)

This is now officially my favorite spiced molasses cookie. It's from the 2006 edition of the Joy of Cooking from one of the publishers. I highly recommend The Joy - it's the best all-purpose cookbook I've ever encountered and I refer to it again and again all the time - but if you don't have the book, here's the recipe with a couple modifications I've made:

Makes 3 dozen cookies

In a large bowl, combine:
1 1/2 sticks softened butter
1 cup sugar

Beat until smooth, then add:
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
*2 tsp ginger (originally 1 tsp)
1 tsp ground cloves
1/4 cup molasses
*2 egg yolks (originally 1 whole egg. I prefer using yolks only as it makes the cookies flatter, chewier, and richer. If you like fluffier, cakier cookies, use the whole egg)

Beat until smooth, then add:
2 cups all purpose flour

Stir until the flour is just combined and no lumps/bits of flour remain. Don't overmix! Cover and chill the dough for 2 hours.

Preheat oven to 350F.

Line a baking sheet with parchment or a silpat. Scoop the dough and roll into 1 inch balls, then coat in white sugar. Place the cookie dough balls on the sheet, spaced 2 inches apart (you should be able to fit 12-15 cookies on your sheet, depending on its size.) These cookies need to be baked one sheet at a time.

Bake for 8 minutes total, turning the pan halfway through and checking for doneness at around 7 minutes. When you pull the cookies out, they should still be soft in the middle and seemingly "raw," but the edges will be firm and starting to brown a little. Some cookies might have faint cracks on the top.

Let the cookies sit on the pan on a wire rack for a couple minutes to harden, then transfer onto a wire rack to cool completely before storing in an airtight container.

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