– all-purpose flour – ground ginger – ground cloves – ground nutmeg – unsweetened cocoa powder – baking powder
– butter, room temperature – fresh grated ginger – brown sugar – molasses – semi-sweet chocolate – granulated sugar
Add all-purpose flour, ground ginger, ground cloves, ground nutmeg, cocoa powder, and baking powder in a bowl and stir until well combined.
Add the room temperature butter, fresh grated ginger, brown sugar, and molasses to a separate bowl.
Use a mixer to beat the wet ingredients together until they are light and creamy.
Begin mixing in the flour mixture at low speed, adding about ½ cup at a time, until all of it is incorporated.
Roughly chop the semi-sweet chocolate. You definitely want it to be fairly chunky.
Stir the chopped chocolate into the cookie dough.
Wrap the cookie dough in plastic, then refrigerate for about an hour to help firm it up. You can refrigerate overnight if needed.
When you’re ready to make the cookies, preheat the oven to 325ºF. Place ¼ granulated sugar in a small bowl. Divide the cookie dough into four equal-sized pieces, then divide each quarter into six small pieces (24 total pieces). Roll each piece into a ball, then roll the ball in the granulated sugar to coat.
Place twelve of the shaped cookies on a parchment-lined baking sheet. Bake the cookies in the preheated 325ºF oven for about 12 minutes, or until the cookies are slightly cracked on top. Repeat with the second 12 cookies.