Chewy Ginger Chocolate Chunk Cookies are thick, chewy, and slightly crispy at the edges. They're also spiked with a drizzle of molasses, warm spices like ground ginger, cinnamon, and cloves, crystalized ginger.
In a large bowl combine flour, salt, baking soda, ginger, cinnamon, and cloves; whisk well to combine then set aside.
In a separate large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine butter and both sugars and beat on medium-speed until light and fluffy, scraping the sides and bottom of the bowl as needed; about 2 minutes.
Add in the vanilla extract and molasses, and beat until combined.
Beat in the eggs, one at a time, beating for 15 seconds after each addition.
With the mixer on the lowest speed setting, gradually add in the flour mixture, beating only until the flour begins to disappear. Finally, beat in the chocolate chunks and crystalized ginger until evenly combined.
Cover the bowl and chill the dough for at least 2 hours (and up to 3 days) before baking. Or bake right away for regular cookies (they'll be thinner and spread... but still be delicious).
When you're ready to Bake:
Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper and set aside.
Roll 3 tablespoon sized scoops of dough between your palms to form a ball, then place on prepared sheets, leaving enough room in between each cookie for inevitable spreading. Continue this process until all the dough has been rolled.
Place baking sheets in preheated oven, one at a time, and bake for 9 to 12 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough.
Let cookies cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.