Chocolate Chunk Ginger Cookies

Yields 1 dozen large cookies (or 2 dozen standard size)

8 tablespoons (1 stick or 113 grams) butter
2/3 cup (130 grams) dark brown sugar, packed
1/3 cup (75 grams) granulated sugar
1 large egg
2 tablespoons dark molasses
1 teaspoon vanilla extract
1 1/2 cups (188 grams) all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces (170 grams) chocolate, roughly chopped

Preheat oven to 350 degrees F (180 degrees C).

In a large bowl, beat together the butter and sugars until light and fluffy. Beat in the egg, molasses, and vanilla extract. Stir in the flour, ground ginger, baking powder, baking soda, and salt. Gently fold in the chocolate chunks.

Form cookies using 2 tablespoons of cookie dough (or 1 tablespoon for standard sized cookies). Drop onto a cookie sheet and bake for 8-10 minutes, or until lightly browned. Allow the cookies to rest on the cookie sheet for a few minutes before transferring to a cooling rack to cool completely.