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350F, yield 4 dozen
1) 7oz/200g unsweetened chocolate, chopped
2) 5.3oz/150g unsalted butter, room temp
2) 2 cup sugar
3) 2 large eggs
4) 5oz/140g molasses
4) 20g white vinegar
5) 3 cup + 1 tbsp. bread flour
5) ¾ cup natural unsweetened cocoa powder
5) 1 tbsp. baking soda
5) ½ tsp. salt
5) 1 tsp. ground ginger
5) 2 tsp. ground cardamom
6) ½ cup sugar, for dredging
7) 100g heavy cream
7) 100g unsweetened chocolate, chopped

Combine (5) and set aside.

In small saucepan melt chocolate (1) and set aside.

Cream (2) then add (3) one at a time mixing well after each addition.

Pour in (4) and melted (1), stir until combined then add (5)

Wrap the dough in saran wrap and refrigerate until firm.

Ganache: Bring (7) to a boil then add (8). Stir until chocolate melts. Let it sit at room temperature until needed.

Weigh 30g for each dough and roll in sugar, slightly flatten them.

Bake at 350F for 13 minutes until sugar crust cracks on surface and cookies are firm in middle.

Press indent in the middle and allow cookies to cool in pan.