Ingredients
8 ounces (2 sticks) unsalted butter
8 ounces (1 cup plus 2 tablespoons) granulated sugar
3 ounces (1/4 cup plus 2 tablespoons) brown sugar
2 eggs
4 ounces (1/3 cup) unsulphured molasses (not blackstrap)
18 ounces (4 1/4 cups) all-purpose flour
1 teaspoon Kosher salt
1 teaspoon baking soda
12 ounces (2 cups) Valrhona® extra dark bittersweet chocolate, cut into chunks
Directions
Preheat oven to 350 degrees. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well-blended and fluffy. Add eggs and beat until well-incorporated, then add molasses, flour, salt, baking soda, ginger, cinnamon, cloves and nutmeg and mix until just combined. Gently fold in chocolate chunks. Transfer dough to clean work surface and divide into 12 equal portions. Place each on sheet pan lined with parchment paper and bake in oven 12 minutes, or until very lightly browned. Let cool on rack and store in airtight container.
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