1cupchocolate chunksI used dark chocolate *plus additional pieces for garnish
3/4cupchopped pecans*plus additional pieces for garnish
In a large bowl whisk together flour, baking powder, baking soda, salt, ginger, and cinnamon. Set aside.
In the bowl of an electric mixer, beat butter until fluffy, approximately 2 minutes. Add white sugar and brown sugar. Beat until well blended. Add eggs one at a time and mix well. Add molasses and vanilla. Mix until well combined.
With the mixer on low, add the dry ingredients a little at a time. Scrape down sides as needed. Add chocolate chunks and pecans and mix only until combined.
Chill the dough for 30 minutes. This is also when I preheat my oven to 350°F. Grease baking sheets or line them with parchment paper. Put the turbinado sugar into a bowl.
Scoop 2 tablespoons of dough out for each cookie. Roll it in turbinado sugar. *Top with additional chunks of chocolate and pecans if desired. Place them on the baking sheet 2 inches apart.
Bake for 11 to 12 minutes turning the baking sheets halfway through baking. Don't overbake. Let cookies cool on the pan for 5 minutes and then remove them from the pan and let them continue to cool on a wire rack or on the parchment paper placed on a counter.
Store cookies in an airtight container or freeze for up to 6 months.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.