It’s 1 am and I am making spicy chocolate gingerbread cookies

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Wow this is a lot of ingredients!
My mixer is broke so now I will be mixing the old fashioned way, by hand.
You start off with two cups of all-purpose flour, 2 teaspoons of ground ginger, 2 tablespoons of fresh grated ginger (use a rasp to grate ginger) 1 teaspoon of ground cloves, 1 teaspoon of nutmeg, 1 teaspoon of cinnamon, 2 teaspoons of ground all spice, 1/2 cup unsulfured molasses, 1/4 cup of dark corn syrup, 1/4 cup of agave nector, 1/4 cup of liquid sugar in the raw, 3 tablespoons of unsweetened Dutch-process cocoa powder, one stick of butter, half of a cup of dark brown sugar,
1/2 cup unsulfured molasses, 1 teaspoon of baking soda, half of a package of semi-sweet chocolate chips, 1 hersey’s milk chocolate bar. (or any of your favorite chocolate)
Preheat oven to 325
Mix all dry ingredients.
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In another bowl mix butter and ground fresh ginger and brown sugar and all other wet ingredients.
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Disolve baking soda in a teaspoon of hot water and mix in bowl with butter and other wet ingredients.
Add in your chocolate and chocolate chips.
Pour half of your dry ingredients and mix well, add the rest of the flour and mix mix mix.
Dump the dough on a big piece of plastic wrap roll up and put in fridge for an hour.
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After an hour or so take dough ouf of fridge and line your baking sheets with parchment paper.
Roll dough into 1 inch balls and place on parchment paper 2 inches apart.
You can roll the balls in sugar or leave the balls plain, I do both.
put into oven for 12 minutes.
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Take the parchment paper off of the cookie sheet and put it on the kitchen counter to cool for 2 minutes.
Then take cookies off of parchment paper and put on wire wrack to cool.
You can also add some powered sugar on top to make snow cookies, I leave half plain and the rest snow cookies.
This makes 90 medium cookies.
These cookies are guaranteed to warm you up on a cold winter night and good for a snack at 230 am like now! lol

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