These are VERY spicy and the ginger could be cut back a lot if you prefer them a bit tamer.
4 cups flour
2/3 cup unsweetened cocoa powder
5 tablespoons ground ginger
4 teaspoons baking soda
1 tablespoon cinnamon
1 tablespoon ground nutmeg
1 teaspoon salt
1½ cups unsalted butter
2 cups light brown sugar, packed
½ cup molasses
2 large eggs
1 tablespoon vanilla extract
16 ounces bittersweet chocolate, chopped
Heat oven to 350 degrees. Grease a large baking sheet or cover with parchment and set aside.
In medium bowl, whisk flour, cocoa powder, ginger, baking soda, cinnamon, nutmeg and salt until thoroughly combined. Set aside.
In large bowl, beat butter and brown sugar until light and fluffy, about 3 minutes. Add molasses, egg and vanilla. Beat to combine.
Mix in dry ingredients gently but thoroughly, scraping down sides of bowl as necessary. Stir in chopped chocolate until well combined.
Form dough into balls, about 2 tablespoons each. Roll each ball in granulated sugar and place it on the baking sheet.
Bake cookies 5 minutes, turn pan 180 degrees, and bake until just set, about 5 minutes more. Cool on pans 5 minutes, then transfer to cooling racks. Don’t cook them for longer, even if they don’t look done!
The original recipe calls for them to be flattened before baking, which I found to be not necessary.
I used my Sprinkle King kingsblingz diamond crystals sugar crystals, which are large, crunchy and sparkly. I get them at supplyvillage.com.
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