– 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
1
Add all-purpose flour, ground ginger, ground cloves, ground nutmeg, cocoa powder, and baking powder in a bowl and stir until well combined.
2
Add the room temperature butter, fresh grated ginger, brown sugar, and molasses to a separate bowl.
3
Use a mixer to beat the wet ingredients together until they are light and creamy.
4
Begin mixing in the flour mixture at low speed, adding about ½ cup at a time, until all of it is incorporated.
5
Roughly chop the semi-sweet chocolate. You definitely want it to be fairly chunky.
6
Stir the chopped chocolate into the cookie dough.
7
Wrap the cookie dough in plastic, then refrigerate for about an hour to help firm it up. You can refrigerate overnight if needed.
8
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.
9
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.