Baking genius Rose Levy Beranbaum's molasses cookies have an ideal chewy-crisp texture—with browned butter for extra oomph. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8Makes: twenty-four 2 3/4-inch cookies Prep time: 1 hrs 30 min Cook time: 30 minIngredients:150 grams or 10 1/2 tablespoons (1 stick plus 2 1/2 tablespoons) unsalted butter38 grams or 2 tablespoons plus 1 teaspoon (35 ml) or 3/4 large egg204 grams or 1 3/4 cups minus 1 tablespoon (lightly spooned into the cup and leveled off) bleached all-purpose flour8.2 grams or 1 1/2 teaspoons baking soda3/8 teaspoon fine sea salt3/4 teaspoon ground cinnamon3/8 teaspoon ground cloves3/8 teaspoon ground ginger125 grams or 1/2 cup plus 2 tablespoons superfine sugar60 grams or 3 tablespoons (45 ml) light molasses, preferably Grandma’s brand24 grams or 2 tablespoons superfine sugar, for rolling the dough balls (see Baking Pearls)FULL RECIPE ►►https://f52.co/2AzaXRnCONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.