These rich, spiced cookies are made with fresh, dry and crystallized ginger for a chewy kick -- and plenty of dark chocolate that provides an irresistibly gooey center. The recipe comes from Susan Spungen's new cookbook, "Open Kitchen," and was inspired by her love of crinkly molasses cookies. GET THE RECIPE ►► https://f52.co/3gZkA0HPREP TIME: 3 hours 15 minutesCOOK TIME: 10 minutesMAKES: 24 cookiesINGREDIENTS: 2 cups plus 2 tablespoons (285 grams/10 ounces) all-purpose flour2 teaspoons baking soda1/2 teaspoon salt1 1/2 teaspoons ground ginger1 teaspoon ground cinnamon1/4 teaspoon ground cloves1 tablespoon unsweetened cocoa powder3/4 cup (1 1/2 sticks) unsalted butter, softened2/3 cup packed light or dark brown sugar1 tablespoon grated fresh ginger2 large egg yolks1/2 cup unsulphured molasses1 teaspoon vanilla extract8 ounces dark chocolate chunks (chop a quality chocolate bar for the best results)1/3 cup coarsely chopped candied gingerGranulated sugarSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.