I’ve been looking for The One for years. Years! And now my search is over, I’ve found The Recipe for the perfect ginger molasses cookie.

My search has come close in the past, but there was always something that wasn’t perfect. It needs to be a pretty spicy cookie, on the thicker side, mostly chewy but with a bit of crispness on the edges. Part of my research has been to try the ginger molasses cookies everywhere I go, and when I had one at Blue Bottle Coffee, I knew I had found the Holy Grail. Thankfully, they’ve published the recipe.

A couple of notes on these. First, I skip the part where the dry ingredients are sifted. It’s really not needed – I weigh the flour directly into the mixing bowl and add all the other dry ingredients on top. They get mixed in fine. I used a relatively large crystal sugar to roll the cookies. I like the bit of crunch. And I used a #60 disher (just over 1 tablespoon) for cookies that aren’t gigantic – just the right size. It made about 28 cookies.

There’s a LOT of spice in these cookies. Three tablespoons of grated ginger is not for amateurs. But it’s just the right amount of spice, if you ask me. And the insistence on using Barbados molasses is spot on – the mild flavor doesn’t overwhelm the rest of the ingredients.

You can find the recipe online here.

• Ginger-Molasses Cookies (The Blue Bottle Craft of Coffee)