The aromatic spices paired with semi-sweet chocolate give these cookies a complex and somewhat exotic flavor.
Makes 36 cookies
1 cup all-purpose flour (125 gr)
2 teaspoons baking soda
2 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1 teaspoon salt
2 tablespoons unsweetened Dutch-process cocoa powder (12 gr)
8 tablespoons vegetable shortening
4 tablespoons (1/2 stick) unsalted butter, room temperature
1 cup dark-brown sugar, packed (220 gr)
1 large egg, room temperature
1/4 cup unsulfured dark molasses
1 teaspoon pure vanilla extract
1 1/4 cup semisweet chocolate chips (204 gr)
granulated sugar for rolling
Line baking sheets with parchment.
In a medium bowl, sift together flour, baking soda, spices, salt, and cocoa.
In the bowl of an electric mixer, with speed set to high, beat shortening, butter, and brown sugar until fluffy, about 2 minutes. Add egg, molasses, and vanilla; beat until combined.
Reduce mixer speed to low. Add flour mixture until combined. Mix in chocolate chips until combined. Cover and refrigerate until firm, about 2 hours or more.
Heat oven to 350 degrees. Using a medium sized scoop, such as #60 form dough into 1- inch balls. Roll in granulated sugar and place 2 inches apart on baking sheets. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 1 minute on baking sheet; transfer to a wire rack to cool completely.