- Whisk the melted butter, brown sugar, and molasses in a large bowl. Add the fresh ginger and egg and whisk in. In a separate bowl, sift the flour, cocoa, baking soda, cinnamon, ground ginger, nutmeg and salt and add these dry ingredients all at once to the butter mixture. Using a spatula or wooden spoon, stir until evenly combined (the mixture will be quite soft). Stir in the chocolate chips. Cover and chill the dough for at least 2 hours or overnight.
- Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
- Use a small scoop or two teaspoons to portion spoonfuls of cookie dough. Shape each into a ball and roll in the granulated sugar to coat. Arrange the cookies on the baking trays, leaving 2 inches (5 cm) between them. Do not press the cookies flat. Bake for 10 to 12 minutes until they crackle and feel set at the edges when gently pressed with a spatula.
- Let the cookies cool on the trays on a cooling rack for 10 minutes before lifting them from the tray to the rack to cool completely. The cookies will keep in an airtight container at room temperature for up to 3 days.
To get the best-looking crackle to these cookies, make the dough and chill it (portioned or not) for at least 2 hours and then resist the temptation to press the cookies flat before baking. It’s the slow melting and spreading that develops the crackle as the cookies bake.
Recipe from Baking Day with Anna Olson, Appetite by Random House, 2020