Baking Instructions

• Preheat the oven to 325°F. Line baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, ginger, cinnamon, salt, cloves, and nutmeg until combined.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and fresh ginger on medium speed until fragrant, about 2 minutes.
• Add the brown sugar and beat until light and fluffy, about 2 to 3 minutes, scraping down the sides and bottom of the bowl as needed.
• Add the molasses and beat until combined. Then add the egg and vanilla, beating until very well combined. Scrape down the sides and bottom of the bowl again.
• On low speed, gradually add the flour mixture. Stir in three-quarters of the chocolate chips (170 grams) until just combined. Dough will be sticky.
• Using a medium spring-loaded scoop, divide the dough into 1 ½-tablespoon-sized scoops.
• Place sugar in a shallow dish and roll each scoop in the sugar. Gently form each scoop into circular balls before placing on baking sheets. Dot each scoop with a few chocolate chips.
• Bake for 10 minutes, or until the tops are set.
• Let cool on the baking sheets for 5 minutes before removing to cooling racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.