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1
For the Cookies - In a large microwave-safe mixing bowl, melt the butter, about 1 minute on high power. To the slightly cooled butter (so you don't scramble the egg), add the next eleven ingredients - the egg, 1 cup brown sugar, 1/2 cup granulated sugar, molasses, oil, vanilla, 2 teaspoons cinnamon, ginger, cloves, salt and whisk vigorously to combine until batter is smooth and silky. Add the flour, baking, soda and stir to just incorporate; batter will be thick (Note regarding flour- I live in San Diego and it's incredibly dry here this time of year and I likely need less flour than other climates. I used 2 1/4 cups plus about 2 tablespoons flour. Depending on your climate and humidity, you may wish to start with 2 1/4 cups and increase to 2 1/2 cups flour, as necessary. The dough should be quite thick, albeit sticky and tacky, courtesy of the molasses)
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2
Fold in the chocolate chips and chocolate baking chunks (I used nearly 6 ounces; using a total of 1 1/2 cups semi-sweet chocolate chips is okay if you don't have baking chocolate or a chocolate bar to chop). Cover mixing bowl or transfer batter to an airtight food storage container and refrigerate dough for at least 2 hours, up to 5 days, prior to baking.
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3
Preheat oven to 350F, line two baking trays with Silpat Non-Stick Baking Mats liners, parchment, or spray with cooking spray; set aside.
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4
For the Cinnamon-Sugar Coating for Rolling - In a small bowl, combine about 3/4 cup granulated sugar, 1 teaspoon cinnamon, and stir to combine.
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5
Using a cookie scoop, form 2-ounce mounds of dough and roll each ball through the cinnamon-sugar mixture and place on baking trays, spaced about 2 inches apart (I bake 8 to a tray). Allow cookies to bake in fairly domed-up, mounded, ball-like shapes. Bake for about 8 to 9 minutes, or until tops have just set, taking care not to overbake so they stay soft and chewy. Note - The cookies in the photos are baked for exactly 8 minutes, and they're soft with melted chocolate.
