Ingredients:
2-1/4 C all-purpose flour
1-1/2 t baking soda
1 t ground cinnamon
1 t ground ginger
1/2 t ground cardamom
1/4 t ground cloves
big pinch of fresh ground black pepper
1/2 t coarse sea salt, plus more for sprinkling
3/4 C (1-1/2 sticks) unsalted butter, softened
3/4 C packed dark brown sugar
1 large egg
1 t pure vanilla extract
1/2 C unsulfured molasses
1-1/2 C dark chocolate chips
Directions:
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cardamom, cloves, pepper, and salt. Make sure no lumps remain.
- In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter and brown sugar on low speed. Beat for 3-5 minutes until light, fluffy, and creamy.
- Stop the mixer, scrape down the sides of the bowl, and add the egg. Beat the egg into the mixture for 1 minute. Beat in the vanilla extract.
- Add the molasses and beat on low until thoroughly incorporated.
- Add the dry ingredients all at once and beat on low until just incorporated.
- Stop the mixer and add the chocolate chips. Use a spatula to fold the chips into the dough.
- Refrigerate the dough for at least one hour before baking.
- Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Scoop cookie dough by the heaping tablespoon onto the prepared baking sheet, leaving about 2" of space between each cookie ball. Sprinkle each ball with a few grains of sea salt.
- Bake for 12 minutes until just browned around the edges and the tops begin to crinkle. Remove from the oven and allow to rest on the baking sheet for 5 minutes before removing to a wire rack to cool before storing. Store in an airtight container for up to 5 days.