• Preheat oven to 350℉ (180℃). Line two cookies sheets with parchment paper.
• Whisk together flour, ginger, cinnamon, nutmeg, cloves, cocoa, espresso powder, baking soda, and salt in a medium bowl and set aside.
  250 grams all purpose flour, 2 teaspoons baking soda, 1/2 teaspoon fine sea salt, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 30 grams dutch processed cocoa powder, 1/2 teaspoon espresso powder, 1 tablespoon dry milk powder
• In bowl of stand mixer or large bowl with electric hand mixer, beat together the butter, brown sugar and granulated sugar, using paddle attachment at medium high speed to form a fluffy paste. About 2-3 minutes.
  170 grams unsalted butter (European style with 82% butterfat), 165 grams light or dark brown sugar, 100 grams granulated sugar
• Scrape sides and bottom of mixer bowl with spatula and again as needed.
• Mix in the molasses and vanilla completely followed by the egg until well combined. The mixture will be lighter grown and fluffy.
  85 grams unsulphured molasses, 50 grams egg, 1 teaspoon vanilla bean paste or pure vanilla extract
• Add in half of the dry mixture at a time continuing on medium-low speed until a cookie dough is formed. Scrape the bowl again to make sure any dry ingredients at the bottom are mixed in. The dough will be thick and tacky.
• Scoop cookie dough using a #16 cookie scoop into 60 grams sized balls. Gently roll each ball in granulated sugar. I don't roll or pack the dough in my hands, just a ball straight from the cookie scoop.
  67 grams granulated sugar
• Space the dough balls about 3-4 inches apart on lined baking sheets. I bake 3-4 cookies at a time, since they will spread some on the tray.
• Bake on the middle oven rack for 12-13 minutes until the cookies have mostly flattened but the centers still look puffy and cracks are starting to form. The edges should be set and the centers will flatten as they cool.
• These cookies should bake pretty uniform and round, but if you happen to have one that is slightly misshapen just give a cookie scoot with a round biscuit cutter or cup that's slightly larger, moving in a circular motion around the warm cookie.
• Set pan on a cooling rack for 5 minutes before carefully transferring cookies directly onto the wire rack to cool completely. Repeat with remaining dough. Baked cookies should be 3.5 to 4-inches wide.

Dark Chocolate Dip

• Chop the dark chocolate bar and place in a microwave safe medium bowl. Heat in 30 second intervals, stirring in between until melted.
  200 grams 70% dark chocolate bar
• Dip a cooled cookie halfway into the melted dark chocolate and place on parchment paper. Allow the chocolate to fully set before stacking. I place my dipped cookies on a tray and refrigerate them for about 30 minutes to firm the chocolate coating.