Modes

Ingredients

Dry Ingredients

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon nutmeg
• pinch of Kosher salt

Wet Ingredients

• 1/2 cup light brown sugar
• 2 Tablespoons butter
• 2 Tablespoons oil
• 3 Tablespoons molasses
• 1 egg
• 1/2 teaspoon freshly grated ginger

Additional Ingredients

• 12 ounces bittersweet chocolate pieces
• 1/2 cup heavy cream
• 6 Tablespoons crystallized ginger, chopped
• 1/2 cup granulated sugar (for rolling)

Instructions

Preheat the Wolf Oven to 325°F on Convection Mode with racks in positions 2, 3, 4, or 5. Line 2 cookie sheets with parchment paper.

On a Wolf Burner, add chocolate and heavy cream to sauce pan on low heat.

In a large bowl, sift together the dry ingredients.

In a mixer bowl fitted with a paddle attachment, combine all wet ingredients along with the freshly grated ginger. Beat for 5 minutes. Add the wet mixture to the dry ingredients and stir until fully incorporated. Mix in the crystallized ginger.

Place the granulated sugar in a small bowl. Using a #40 scoop or a rounded Tablespoon, portion the dough and gently roll into balls. Roll each ball in the granulated sugar and place on the cookie sheets in a 3 x 3 pattern. Slightly flatten and bake for 8 to 11 minutes.

Cool the cookies on a wire rack.

After about 40 minutes of chocolate coming up to temp, begin whisking from the center outward until the mixture is smooth and fully emulsified. Dip or paint half of each cookie with the chocolate, then allow it to harden before serving.