Try these Double Ginger Chocolate Chunk Cookies

Prep time: 30 minutes
Baking time: 10 minutes
Makes 30 cookies
2¼ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon coarse salt
1½ teaspoons ground ginger
1 teaspoon cinnamon
¼ teaspoon ground cloves
1 tablespoon cocoa powder
12 tablespoons unsalted butter
(1½ sticks), room temperature
1⁄3 cup packed dark brown sugar
1⁄3 cup granulated sugar
(plus ½ cup for rolling)
1 large egg yolk
½ cup molasses
1 teaspoon vanilla extract
1⁄3 cup coarsely chopped
candied ginger
1 cup dark chocolate chunks
(chop a gourmet chocolate bar for
the best results)
 
1. Preheat the oven to 350°. Whisk together flour, baking soda, salt, spices and cocoa in a large bowl. Set aside.
2. With a mixer, cream together butter and 1⁄3 cup dark brown sugar and 1⁄3 cup granulated sugar until light and fluffy, 2 to 3 minutes.
3. Beat in egg yolk. Add molasses and vanilla. Add flour mixture. Mix until no flour pockets remain. Stir in chocolate and ginger. Chill dough until firm.
4. Place ½ cup granulated sugar in a bowl. Roll tablespoonfuls of cookie dough into balls; roll in sugar.
5. Place 2 inches apart on parchment-lined cookie sheets. Bake 10 to 12 minutes, rotating pan after 5 minutes, until cookies are beginning to crack and edges are just set. Do not overbake.
6. Let cookies cool briefly on baking sheet, and transfer to a rack to cool completely.
 

FOR MORE RECIPES, SEE COOKIES FOR GROWN-UPS