Categories: Cookies

Ingredients

• Recipe DOUBLES Easily
• * 7 ounces semisweet chocolate chips
• * 1-1/2 cups plus 1 Tbsp all-purpose flour
• * 1-1/4 teaspoon ground ginger
• * 1 teaspoon ground cinnamon
• * 1/4 teaspoon ground cloves
• * 1/4 teaspoon ground nutmeg
• * 1 tbsp unsweetened Dutch-process cocoa powder (alkali so use DARK)
• * 8 Tbsp (1 stick) unsalted butter
• * 2 Tbsp crystallized ginger, chopped
• * 1/2 cup dark-brown sugar, packed
• * 1/2 cup unsulfured molasses
• * 1 teaspoon baking soda
• * 1-1/2 teaspoon boiling water
• * 1/4 cup granulated sugar

Directions

1. Makes 16 cookies

2. Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

3. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and chopped ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

4. In a small bowl, dissolve baking soda in 1-1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate.

5. Heat oven (WHEN READY) to 325 degrees. Dip cookies (#30 scoop) or Roll dough into 1-1/2- inch balls; place in plastic container or something to cover. Refrigerate 20 minutes. Roll in granulated sugar,place 2 inches apart on baking sheets. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

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