Chewy Chocolate-Ginger Cookies

In a medium mixing bowl, whisk together flour, cocoa powder, ginger, cinnamon, cloves, baking soda and salt.

In a standing mixer, beat together butter and brown sugar until incorporated, then cream on medium-high for 3 minutes, scraping down sides of bowl halfway through. Add egg, molasses, fresh ginger and vanilla, and mix on medium-low until evenly combined.

Add flour mixture, beat on medium until incorporated, then add chocolate chips and crystallized ginger. Stir to combine and chill dough for 30 minutes.

Position rack in the bottom third of the oven and preheat oven to 375°F. Line 2 baking sheets with parchment paper.

Place the cane sugar in a shallow bowl. With your hands, roll dough into 1½-inch balls and roll through the sugar. Place on the baking sheet 2 inches apart from each other, gently press down with the palm of your hand to flatten slightly and bake for 8 minutes until cracks begin to form. Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Store in an airtight container for up to 3 days.