Chewy Ginger Cookies

From one of my favorite pastry chefs on "Top Chef: Just Desserts", Malika Ameen.

Chewy Ginger Cookies

1 cup all-purpose flour
1 tsp baking soda
½ tsp sea salt
½ tsp ground Vietnamese cinnamon
¼ tsp ground ginger
1 tsp ground cardamom
¼ tsp ground white pepper
¼ tsp cocoa powder

¾ cup organic cane sugar
2 Tbsp light brown sugar
2 tsp orange zest
5 Tbsp melted butter at room temperature, preferably European style

1 egg white
1 ½ tsp freshly grated ginger
2 Tbsp molasses
½ tsp pure vanilla extract

¼ cup organic cane sugar, for rolling

In a bowl combine flours, baking soda, salt, spices and cocoa. Whisk together.

In another medium sized bowl mix together sugars and orange zest. Rub together gently with your fingers to release the oils in the zest. Add butter and beat together on medium speed until combined. Beat in egg white , fresh ginger, molasses and vanilla until smooth.

Add in flour mixture all at once and beat on low until thoroughly mixed. Chill dough overnight.

Preheat oven to 350 and line a baking sheet with parchment paper or a silpat.

Place ¼ cup of sugar in a plate. Scoop one teaspoon of dough and roll between the palm of your hands to make an even ball. Roll dough in sugar making sure all sides are coated. Place on baking tray. Repeat with remaining cookies. If dough begins to get warm, chill for 5-7 minutes before baking.
Bake cookies 8-10 minutes maximum for chewy cookies. For crisp cookies bake longer. Makes 3 dozen.