Double Ginger Molasses cookie with Bittersweet Chocolate

I have just received the new Dorie Greenspan cookbook called Cookies! It is a 500 page tome of many delicious cookies that I will cook my way through! This was a winner that I took to my volunteer group yesterday. As my friend said, there is a lot going on in this cookie and there is but the flavors all work well together. If your crystallized ginger isn’t moist, try steaming it in a strainer over simmering water for 5 minutes, pat dry and chop.
double-ginger-choc-cookie
2 1/4 c. (306 grams) all purpose flour
2 T. unsweetened cocoa powder
1-2 t. instant espresso powder, to taste (optional)
1 1/2 t. ground ginger
1 t. ground cinnamon
1/4 t. ground cloves
1/2 t. baking soda
1/2 t. fine sea salt
1 1/2 sticks (12 T or 6 oz.)butter, room temperature, cut into chunks
1/3 c. sugar
1/3 c. packed light brown sugar
1 large egg yolk, room temperature
1/2 c. unsulphured molasses
1 1/2 t. pure vanilla
1/3 c. chopped crystallized ginger (or 2T. minced fresh ginger mixed with 2t. sugar)
7 oz. (200 grams) semisweet or bittersweet chocolate, chopped chip size
sugar for rolling
Whisk together flour, cocoa, espresso, spices, baking soda and salt together.
In a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed for 3 minutes, scraping the bowl as needed. Add yolk and beat for one minute, then add molasses and vanilla, beating until smooth. Turn off the mixer and add the dry ingredients all at once and pulse several times. On low speed, mix the dough until the flour is almost incorporated. Add the crystallized ginger and chocolate and mix until evenly distributed. Gather the dough into a ball, flatten it and wrap in plastic. Refrigerate for at least 2 hours.
Preheat oven to 350 degrees. You can bake these cookies as round balls or in buttered muffin tins (they will turn out more like little cakes. Roll the cookie into a ball and turn it into the sugar to coat it and place in a muffin tin (flatten it with a glass to 1/2″ thick) or on a cooking sheet.
Bake for about 13 minutes, rotating after 7 minutes. Let rest for at least 15 minutes before unmolding or putting on a rack to cool completely.

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