1/2 cup turbinado sugar
6 oz bittersweet chocolate
2 cups whole wheat pastry flour
1 tsp baking soda
4 1/2 tsp ground ginger
1/2 tsp fine grain sea salt
1/2 cup unsalted butter
1/4 cup unsulphured molasses
2/3 cup fine grain natural cane sugar, sifted
1 1/2 Tbsp grated fresh ginger, peeled
1 large egg, well beaten
Preheat the oven to 350 degrees – racks in the top and bottom third of the oven. Line a couple baking sheets with unbleached parchment paper or a Silpat mat, and place the large-grain sugar in a small bowl. Set aside.
Finely chop the chocolate bar into 1/8-inch pieces, more like (mostly) shavings really.
In a large bowl whisk together the flour, baking soda, ground ginger, and salt.
Heat the butter in a saucepan until it is just barely melted. Remove from heat and stir in the molasses, sugar, and fresh ginger. The mixture should be warm, but not hot at this point, if it is hot to the touch let it cool a bit. Whisk in the egg. Now pour this over the flour mixture, and stir until just combined. Fold in the chocolate.
Roll into balls and roll in sugar to heavily coat the outside of each dough ball. Place dough a few inches apart on prepared baking sheets. Bake for 7-10 minutes or until cookies puff up, darken a bit, and get quite fragrant.
Makes roughly 4 dozen.
(Recipe retrieved from www.101cookbooks.com)