chocolate ginger sparkles - link to recipe: http://jessiesheehan.com/2014/12/02/chocolate-ginger-sparkles/

yield: makes about two dozen cookies, scooped with a 1 1/2 tbsp cookie scoop

1 3/4 cup bread flour
1/2 cup dutch process cocoa powder
2 tsp baking soda
3/4 tsp salt
2 Tbsp ground ginger
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp white pepper
4 to 6 oz chocolate chips (i prefer fewer, but a niece of mine insists more is better)
1/4 cup molasses
2 Tbsp dark corn syrup
2 egg whites
1 3/4 stick unsalted butter, melted, cooled ever so slightly
3/4 cup dark brown sugar
granulated sugar for rolling

combine the bread flour, cocoa powder, baking soda, salt, ginger, cinnamon, cloves, and white pepper in a medium sized bowl and whisk thoroughly. add the chocolate chips and whisk again. set aside.

spray a two cup measuring cup (or whatever size you have handy that has a 1/4 cup measurement) with cooking spray, and add the molasses, corn syrup, and egg whites (the cooking spray coats the measuring cup and makes pouring the molasses and corn syrup into the mixing bowl a whole lot easier). whisk until incorporated and set aside.

add the melted butter and sugar to the bowl of a stand mixer fitted with the paddle attachment, and mix on medium to medium high, until the two are fully incorporated and the mixture lightens slightly and is thick and glossy (don’t be afraid to let this go for a while). reduce the speed on the mixer to medium low and add the molasses mixture, scraping the measuring cup with a rubber spatula. stop the mixer and scrape the bowl to insure the molasses mixture and sugar/butter mixture are incorporated.

with the mixer on low, add the dry ingredients and chips, until the dry is about three-quarters of the way incorporated into the wet. remove the bowl from the mixer and using a rubber spatula, incorporate the remaining dry into the wet by hand. place the stand mixer bowl into the refrigerator and let the dough rest for 30 minutes (the dough is super wet and needs to rest in order to be scoopable).

remove the bowl from the refrigerator, and using a 1 1/2 Tbsp cookie scoop (or whatever size you fancy) scoop the cookie dough onto a parchment lined cookie sheet. place in the refrigerator for 24 to 36 hours (this extended rest in the fridge is explained in detail here).

when you are ready to bake off the cookies, preheat the oven to 350 degrees, remove the scooped cookie dough from the fridge. place the granulated sugar in s small bowl, and roll each cookie in the sugar before placing it on a parchment-lined tray. bake the cookies, one tray at a time, for 10 to 11 minutes, rotating the cookies at the half way point. the cookies are done when they are cracking and craggly and dry-ish. after removing the cookies from the oven, press on each cookie lightly with a spatula (i hate a puffy-looking cookie). once cooled, remove from the tray and enjoy.

storage: baked cookies will keep tightly covered on the counter for up to three days, frozen scooped cookie dough will keep up to a month in the freezer. and you can even freeze baked cookies and enjoy those for up to a month as well.