DOUBLE GINGER CHOCOLATE CHUNK COOKIES

Prep time 20 minutes - makes 40 cookies

2 1/4 cups flour
1 tsp. baking soda
1/2 tsp. coarse salt
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 Tbsp. cocoa powder
1 1/2 sticks unsalted butter softened to room temperature
1/3 cup packed dark brown sugar
1/3 cup white granulated sugar - plus 1/2 cup for rolling
1 large egg yolk
1/2 cup molasses
1 tsp. vanilla extract
1/3 cup coarsely chopped crystalized (candied) ginger
1 cup or more dark chocolate chunks (use a good quality chocolate bar)

METHOD:
Preheat the oven to 350.
Whisk together the flour, baking soda, salt, spices and cocoa in a large bowl. Set aside.

With a mixer, cream together butter, 1/3 cup granulated sugar and 1/3 cup dark
brown sugar til light and fluffy about 2 to 3 minutes.

Beat in the egg yolk. Add molasses and vanilla. Add flour mixture and mix til no flour pockets remain. Stir in chocolate chunks and crystalized ginger. Chill dough until firm about 30 minutes.

Place 1/2 cup granulated sugar in a small bowl. Roll cookie dough into balls the size of small walnuts, about 1 Tbsp. full. Roll the balls in the sugar coating completely.

Place 2 inches apart on a parchment lined cookie sheet, or use a silpat mat or a non-stick cookie sheet.

Bake for 10 to 12 minutes turning the sheet in the oven after 6 minutes. Check carefully at the 10 minute mark.
The cookies will begin to crack and the edges will be set when done. Cool on a rack.