A chewy, soft cookie with just the right blend of ginger and chocolate. Perfect for the holidays, or any time of the year!
In a large bowl, or the bowl of a stand mixer, beat together butter and granulated sugar. Add eggs and beat until smooth.
Add the oil, molasses and unsweetened cocoa. Beat until blended well.
Turn off mixer. Add flour, baking soda, salt, ginger and cinnamon to wet mixture. Mix just until the wet and dry ingredients are incorporated on low speed. This takes about 10-15 seconds.
Form dough into balls using a 2 inch scoop. Roll in granulated or powdered sugar. Place dough balls on an ungreased cookie sheet. Crowd cookies together on one cookie sheet and place in fridge for at least 30 minutes or up to 3 days.
When ready to bake, preheat oven to 350 degrees.
Place cookies on cookie sheets (about 6-8 per sheet), and slightly flatten with palm of hand. Bake for about 8-10 minutes or until set. The cookies will flatten as they cool. Sprinkle with additional sugar after removing from oven.