3 C + 2 T all purpose flour
2 T unsweetened cocoa powder
2 1/2 t ground ginger
2 t ground cinnamon
1/2 t ground cloves
1/4 t ground nutmeg
2 t baking soda
1 C (2 sticks) salted butter
1 C packed dark brown sugar
2 T finely grated, peeled fresh ginger
1/2 C molasses
(I’m contemplating adding 3-4 T finely chopped crystallized ginger)
1/3 C granulated sugar
Sift together the flour, cocoa, spices and baking soda into a med bowl. Mix well.
Put butter, brown sugar, gingers into a mixing bowl. Using a mixer with a whisk attachment, beat on med speed till fluffy.
Beat in molasses.
Gradually beat in flour mixture.
Shape dough into a disk, wrap in plastic wrap, refrigerate at least 2 hours, or overnight. Can also be frozen for future baking.
Preheat oven to 325 deg.
Shape dough into 1 1/2 ” balls, roll in granulated sugar and space 2″ apart on parchment lined baking sheets.
Bake until surfaces crack slightly, 10-12 min. Let cool on sheets 5 mins.
Transfer to wire racks and let cool completely.
Make about 30.