¼cup(53g) unsalted buttersoftened to room temperature
¼cup(50g) firmly packed brown sugar
2Tablespoons(30mL) unsulfured molasses
4ouncessemi-sweet chocolate2finely chopped
¼cup(50g) granulated sugar
In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
In a medium size bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides, add the molasses, and beat until everything is combined.
Reduce the mixer speed to low, then slowly add in the flour mixture, and beat until combined. Add the chocolate and mix until evenly dispersed. Pat dough out to about 1 inch thick, then wrap or cover tightly, and chill at least 1 hour or up to 2 days.
When you are ready to bake the cookies, preheat the oven to 325ºF (163ºC). Line a large baking sheet with parchment paper or a silicone baking mat, and set aside.
Place the granulated sugar in a bowl, and set aside.
Pull off pieces of dough, and roll into balls about 1" in diameter, then roll in granulated sugar, and place on the prepared baking sheet. Bake cookies until the surfaces crack slightly, about 10-12 minutes. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store cookies covered tightly at room temperature up to 5 days. Cookies freeze well, up to 3 months. Rolled cookie dough freezes well, up to 3 months. Thaw in the refrigerator, then roll in sugar just before baking.
Dutch processed cocoa: you may also use regular unsweetened cocoa powder or unsweetened dark cocoa powder.
Semi-sweet chocolate: you may also use semi-sweet chocolate chunks and give them a rough chop.