MAKES 5 DOZEN COOKIES
¾ cup unsalted butter, melted and cooled to room temperature
1¼ cups packed demerara or dark brown sugar ¼ cup fancy molasses
1 large egg
1 large egg yolk
2¼ cups all-purpose flour
2 tbsp ground ginger
2 tsp baking soda
1 tsp cinnamon
½ tsp fine sea salt
½ tsp freshly ground black pepper Granulated sugar, for rolling
Preheat the oven to 325°F and line two baking trays with parchment paper; set aside.
Whisk together the melted butter, demarara sugar, molasses, egg and egg yolk in a large mixing bowl. In a separate bowl, stir together the flour, ginger, baking soda, cinnamon, salt and pepper. Add to the butter mixture and stir until blended.
Use a small ice cream scoop or two teaspoons to shape the dough into balls. Roll each ball in granulated sugar to coat and place on the prepared baking trays, 1½ inches apart.
Bake until the cookies brown around the edges, 20 to 25 minutes (they will puff up while baking but then collapse as they cool, developing a lovely crackled surface). Let cool on the trays on a wire rack.