Chocolate Ginger Cookies

sallysbakingaddiction.com

Babs

2 cups (250g) all-purpose flour ( spoon & leveled)

¼ cup ( 22g) natural unsweetened cocoa powder

1 and ¼ teaspoons baking soda

2 teaspoons ground ginger

1 and ½ teaspoons ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon salt

¾ cup (170g) unsalted butter , softened to room temperature

¾ cup (150g) packed light or dark brown sugar (I recommend dark)

⅓ cup (100g) unsulphured dark molasses (not blackstrap)

1 large egg, at room temperature

1 teaspoon pure vanilla extract

⅓ cup (67g) granulated sugar, for rolling

subheading: For Dipping:

4 to 6 ounces (113 to 170g) semi-sweet or dark chocolate, finely chopped (see note)

optional: 2 Tablespoons (30g) finely chopped crystallized ginger

Directions at sallysbakingaddiction.com

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