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Ingredients
- 12 oz chocolate chips (I used a mix of Ghirardelli semi-sweet and 60% bittersweet)
- 3 cups + 2 Tbs all-purpose flour
- 2 1/2 tsp ginger
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp freshly ground nutmeg
- 2 Tbs cocoa powder (I used ScharffenBerger)
- 2 sticks butter
- 2 Tbs crystallized ginger (Whole Foods in bulk!), chopped as tiny as you can
- 1 cup brown sugar
- 1 cup molasses
- bowl of granulated sugar for dusting
Details
Preparation
Step 1
Pre-heat oven to 350 degrees.
Cream the butter and the brown sugar in a mixing bowl until light and fluffy. Slowly add molasses scraping well after each addition.
Sift all of the dry ingredients and add them along with the chocolate chips and crystalized ginger bits to the bowl and mix until just combined.
Store the dough in refrigerator for at least 4 hours, over night is better.
Scoop about a tablespoon full of dough and roll in the palms of your hands until perfectly round and compact. This is super messy, but so worth it!
Roll the rounded dough balls in sugar to coat and place on baking sheet.
Bake until puffy. These cookies are best when slightly under baked. After several attempts to determine the perfect baking time, 5 minutes yielded the perfect cookie for my taste.
Allow cookies to cool and store in an airtight container.
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