Chewy Dark Chocolate Gingerbread Cookies

Preheat oven to 375 degrees F (190 degrees C).

Soften Butter (3/4 cup). Grate Fresh Ginger (as needed). In a large bowl, sift together All-Purpose Flour (2 1/4 cups), Ground Cloves (as needed), Ground Fresh Ginger (1/2 teaspoon), Ground Cinnamon (as needed), Ground Nutmeg (as needed), Baking Soda (2 tsp), Salt (as needed), and Dark Cocoa Powder (4 Tbsp).

In a stand mixer, cream together the butter and Dark Brown Sugar (1 cup). Then, add Dark Molasses (4 Tbsp), Ground Ginger (as needed) Farmhouse Eggs® Large Brown Egg (1), and Milk (2 Tbsp).

Slowly add the dry ingredients to the wet ingredients and mix well. Don't forget to scrape down the sides of the bowl. Chill the dough for about an hour.

Then, with a cookie scoop, measure out dough and roll into balls. Next, roll the balls of dough in Granulated Sugar (4 Tbsp) and place them on a greased cookie sheet about 2 inches apart. Press 3 M&M's® Gingerbread Milk Chocolate Candies (1 pckg) into each dough ball.

Bake 10 minutes at 375 degrees F (190 degrees C). Remove from the oven and place on cooling racks until completely cooled. You can eat the remaining M&Ms while you wait!

Remove the baked cookies to a cooling rack to cool a bit before enjoying.