# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour (280 g)
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1/4 teaspoon salt
07 - 1 teaspoon baking soda
→ Wet Ingredients
08 - 3/4 cup unsalted butter, softened (170 g)
09 - 1/2 cup packed brown sugar (100 g)
10 - 1/4 cup granulated sugar (50 g)
11 - 1 large egg
12 - 1/4 cup unsulphured molasses (60 ml)
13 - 2 tablespoons freshly brewed espresso or strong coffee, cooled (30 ml)
14 - 1 teaspoon pure vanilla extract
→ Drizzle
15 - 4 ounces white chocolate, chopped or white chocolate chips (115 g)
# Steps:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, ginger, cinnamon, cloves, nutmeg, salt, and baking soda in a medium bowl.
03 - In a large bowl, cream butter with brown and granulated sugars until light and fluffy, about 2 minutes.
04 - Beat in the egg, then mix in molasses, cooled espresso, and vanilla extract until fully combined.
05 - Gradually add dry ingredients to the wet mixture, stirring gently until just incorporated to avoid overmixing.
06 - Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing them approximately 2 inches apart.
07 - Bake for 10 to 12 minutes until edges are set and centers remain slightly soft.
08 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
09 - Melt white chocolate in a microwave-safe bowl using 20-second intervals, stirring between each until smooth.
10 - Using a spoon or piping bag, drizzle melted white chocolate over cooled cookies and let set before serving.
