- 2 cups all-purpose flour
- 1 tbsp cocoa powder
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp fine sea salt
- 3/4 cups (1–1/2 sticks) unsalted butter, melted and cooled to room temperature
- 1 cup granulated (white) sugar, plus more for rolling
- 1 tsp fresh ginger, finely minced
- 1 tsp pure vanilla extract
- 1 large egg
- 1/4 cup molasses (I use Brer Rabbit)
- Sift together the flour, cocoa powder, baking soda, cinnamon, ground ginger, cloves, nutmeg and salt in a large mixing bowl. Set aside.
- Meanwhile, using a stand-up mixer fitted with the paddle attachment, mix together the melted butter, sugar, fresh ginger and vanilla on medium-speed until well-combined. Add the egg and the molasses, and continue mixing until fully-combined.
- Turn the mixer down to low and add the dry ingredients, a half-cup or so at a time, just until the dough comes together and the ingredients are fully incorporated, scraping down the sides of the bowl as necessary. The dough will be nice and thick. Cover the mixing bowl and chill the dough for 30 minutes in the refrigerator.
- Preheat the oven to 375 degrees. Remove the dough from the fridge and gently form the dough into 1-inch balls. Gently roll the balls of dough in sugar then place them on a non-stick or parchment paper-lined cookie sheet, spaced about 2-inches apart, and bake for 8-10 minutes.
- When they come out the oven, the cookies should have noticeable cracks throughout and look slightly raw in the center. Let the cookies cool for a few minutes on the baking sheet, then transfer to a cooling rack. Serve warm or at room-temperature. Enjoy!
I find that using a 1-inch cookie-scoop to portion out the dough (prior to rolling it into balls) creates much more even-sized cookies than I ever manage to make without it.