Measure and combine
Ground Cinnamon (1/2 tsp)
Ground Nutmeg (1/2 tsp)
Ground Ginger (1/2 tsp)
Ground Cloves (1/4 tsp)
. Place in a medium bowl.
In the medium bowl, whisk together
All-Purpose Flour (1 cup)
Whole Wheat Pastry Flour (1 cup)
Dutch Processed Cocoa Powder (1/2 Tbsp)
Baking Powder (1/2 tsp)
Baking Soda (1/2 tsp)
, ground spices,
Kosher Salt (1/4 tsp)
Dark Chocolate (2/3 cup)
In a large bowl (or a stand mixer) add
Unsalted Butter (1/2 cup)
Granulated Sugar (2/3 cup)
Vanilla Extract (1 tsp)
, zest from
. Whisk for 1 minute until combined but not over aerated.
Large Egg (1)
and mix for an additional 1 minute.
Add dry ingredients to wet ingredients and mix until just combined. Gently knead the dough until it comes together in a uniform ball.
Divide dough into 2 1/2 tablespoon (about 50g) pieces. Roll each piece into a ball. You will have about 15 balls. Place on parchment lined baking sheet, about 2 centimetres apart.
Rest in fridge for 1 hour.
Preheat oven to 375 degrees F (190 degrees C) 10 minutes before the hour is over.
Bake cookies for 15 minutes. They will be quite soft still but will have formed a bit of a crust on the top.
Rest on baking sheet for 5 minutes and then transfer to cooling rack.