Molasses Triple Chocolate Cookies

• For the Cookies
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 cup brown sugar, packed (either light or dark)
• 1/2 cup granulated sugar
• 1/4 cup unsulphered molasses (not blackstrap, it's much more pungent and bitter; I use Grandma's Original)
• 2 tablespoons canola or vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon natural unsweetened cocoa powder
• 2 teaspoons cinnamon
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon salt, or to taste
• 2 1/4 to 2 1/2 cups all-purpose flour* (see note)
• 1 1/2 teaspoons baking soda
• 6 ounces (3/4 cup) semi-sweet chocolate chips
• about 5 ounces bittersweet baking chocolate or dark chocolate, roughly chopped into chunks (I use Trader Joe's 72% Pound Plus bar; use a favorite bold dark chocolate or chocolate bar)
• For the Cinnamon-Sugar Coating for Rolling
• about 3/4 cup granulated sugar
• 1 teaspoon cinnamon

1. For the Cookies - In a large microwave-safe mixing bowl, melt the butter, about 1 minute on high power. To the slightly cooled butter (so you don't scramble the egg), add the next eleven ingredients - the egg, 1 cup brown sugar, 1/2 cup granulated sugar, molasses, oil, vanilla, 2 teaspoons cinnamon, ginger, cloves, salt and whisk vigorously to combine until batter is smooth and silky. Add the flour, baking, soda and stir to just incorporate; batter will be thick (Note regarding flour- I live in San Diego and it's incredibly dry here this time of year and I likely need less flour than other climates. I used 2 1/4 cups plus about 2 tablespoons flour. Depending on your climate and humidity, you may wish to start with 2 1/4 cups and increase to 2 1/2 cups flour, as necessary. The dough should be quite thick, albeit sticky and tacky, courtesy of the molasses)
2. Fold in the chocolate chips and chocolate baking chunks (I used nearly 6 ounces; using a total of 1 1/2 cups semi-sweet chocolate chips is okay if you don't have baking chocolate or a chocolate bar to chop). Cover mixing bowl or transfer batter to an airtight food storage container and refrigerate dough for at least 2 hours, up to 5 days, prior to baking.
3. Preheat oven to 350F, line two baking trays with Silpat Non-Stick Baking Mats liners, parchment, or spray with cooking spray; set aside.
4. For the Cinnamon-Sugar Coating for Rolling - In a small bowl, combine about 3/4 cup granulated sugar, 1 teaspoon cinnamon, and stir to combine.
5. Using a cookie scoop, form 2-ounce mounds of dough and roll each ball through the cinnamon-sugar mixture and place on baking trays, spaced about 2 inches apart (I bake 8 to a tray). Allow cookies to bake in fairly domed-up, mounded, ball-like shapes. Bake for about 8 to 9 minutes, or until tops have just set, taking care not to overbake so they stay soft and chewy. Note - The cookies in the photos are baked for exactly 8 minutes, and they're soft with melted chocolate.

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Taken from www.epicurious.com/recipes/member/views/molasses-triple-chocolate-cookies-52994691 (may not work)