Source: WorththeWhisk.com and More Magazine, November 2009
- 2 1/4 cups all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. coarse salt
- 1 1/2 tsp. ground ginger
- 1 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1 Tbsp. cocoa powder
- 12 Tbsp. unsalted butter (1 1/2 sticks) at room temperature
- 1/3 cup packed dark brown sugar
- 1/3 cup granulated sugar, plus 1/2 cup for rolling
- 1 large egg yolk
- 1/2 cup molasses
- 1 tsp. vanilla extract
- 1/3 cup coarsely chopped candied ginger
- 1 cup dark chocolate chunks (chop a gourmet chocolate bar for the best results)
Preheat oven to 350 degrees F. Whisk together flour, baking soda, salt, spices and cocoa in a large bowl. Set aside.
With a mixer, cream together butter and 1/3 cup dark brown sugar and 1/3 cup granulated sugar until light and fluffy, 2 to 3 minutes.
Beat in egg yolk. Add molasses and vanilla. Add flour mixture. Mix until no flour pockets remain. Stir in chocolate and ginger. Chill dough until firm.
Place 1/2 cup granulated sugar in a bowl. Roll tablespoonfuls of cookie dough into balls; roll in sugar.
Place 2 inches apart on parchment-lined cookie sheets. Bake 10 to 12 minutes, rotating pan after 5 minutes, until cookies are beginning to crack and edges are just set. Do not overbake.
Let cookies cook briefly on baking sheet and transfer to a rack to cool completely. Makes 30 to 35 cookies.
These are simply delicious. A Christmas favorite in our home!
