Ingredients:
3/4 cup butter1/3 cup dark brown sugar
1/3 cup granulated sugar, plus extra for rolling
1/3 cup molasses
1 1/2 tablespoon fresh ginger
1 large egg
1 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon fine sea salt
1 cup chocolate chips and/or chopped nuts
Directions:
Whisk melted butter, sugars, and molasses in a large bowl. Whisk in fresh ginger, egg, and vanilla. Sift the dry ingredients into the bowl and stir until combined. (dough will be soft). Stir in the chocolate and or chopped nuts. Chill dough for at least 2 hours or overnight.
Preheat oven to 350*F. Grease 2 baking sheets or line with parchment paper.
Portion 1 tablespoon of dough into a bill. Roll each cookie into granilated sugar to coat and place on the baking sheet 2" apart. Bake 10 to 12 minutes, until the crinkle and feel set edges when gently pressed, Cool cookies on the trays for 10 minutes before removing. Makes about 30 cookies.
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