BETTY CROCKER SOFT MOLASSES COOKIES RECIPES

Steps:

• Heat oven to 375°F. In large bowl, beat sugar, sour cream, butter, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, cinnamon, ginger and salt.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Sprinkle with additional sugar while warm.

Steps:

• Preheat oven to 375°. Prepare baking sheets by lining with parchment paper or use silicone baking mats.
• In the bowl of a standing mixer, cream together the shortening, softened butter, and sugars until creamy and smooth, (do not over mix). Mix in the eggs, egg yolk, and vanilla just until combined.
• In a separate bowl, combine the flour, corn starch, soda, and salt. Mix well. Add the dry ingredients to the wet, and mix on a low setting, just until fully incorporated. Add 1 12 ounce bag of chocolate chips and mix on a low setting, just until evenly incorporated.
• Using a 1 ½ tablespoon cookie scoop, place cookie dough on prepared baking sheets, two inches apart. Bake for 10-11 minutes or until the edges are golden brown.
• Take the cookies out of the oven and allow to rest for 2 to 3 minutes, then move to a cooling rack to completely cool. **If you want to garnish the tops of the cookies with additional chocolate chips, do so immediately after taking them out of the oven.
• Allow the pans to come to room temperature before placing more cookie dough on them. **For a quicker method of cooling your pans, run them under cool water for 20 to 30 seconds, dry and continue with your baking.
• Repeat the process for the remaining cookies.
• Store in an airtight container for 4 to 5 days.