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1
Whisk the flour, baking soda, and salt in a bowl, then stir in the crystallized ginger.
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2
Put the butter in your stand mixer and beat it until its nice and creamy, about 2 minutes.
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3
Beat in the brown sugars one at a time, then keep it going at medium-high speed for about 3 minutes. Get 'em fluffy, folks.
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4
Mix in the egg, molasses, both remaining gingers, cinnamon, and cloves. Then add half the flour stuff in, mix it in on low, and add the other half.
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5
Now's the time when I tell you to stop being fat and refrigerate the dough overnight, so the flavors can get nice and groovy. And you want groovy flavors...don't you?
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6
Get a small, wide bowl and pour the demarara sugar in it. Roll yourself some dough balls (about 1 1/2 tsp per ball, it should be a little smaller than a golf ball) and roll the balls in the sugar.
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7
Preheat your oven to 350.
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8
Line a couple baking sheets with parchment and put the cookie balls on them, about 1 1/2 inches apart.
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9
Stick them in the oven, one on the top rack and one in the middle. Bake for 8 minutes, switch 'em, and bake for another 7. If they're just barely cracked, you're golden.
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10
IMMEDIATELY stick the cookies on a cooling rack and gently press a chocolate kiss into the middle of each one, then let them cool for 5 minutes. No fancy cooling time here.
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11
Eat.
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12
Most of this recipe came from here: http://www.epicurious.com/articlesguides/bestof/toprecipes/bestcookierecipes/recipes/food/views/Triple-Ginger-Cookies-356326
