Red Currant Bakery

0 Preheat the oven to 350 F and place a rack in the center of the oven.
Cookie Dough
2 In the a large mixing bowl add in the butter, spices, tea, salt, vanilla, and both sugars. Beat with a mixer until light and fluffy about 2-3 minutes.
3 Add in the egg, molasses, and grated ginger. Beat again until combined.
4 Pour in the flour and baking soda and beat in until almost combined.
5 Roughly chop the chocolate and pour into the cookie dough bowl. If you want extra chocolate visible on top, chop an extra 100 grams and set aside.
6 Use a rubber spatula to fold the chocolate into the cookie dough.
7 Use a cookie scoop, I like big cookies so I used a 3 tablespoon (close to a 1/4 cup) scoop, and scoop the cookie dough.
8 I usually scoop them all first onto a smaller baking sheet and then move onto rolling and baking them.
9 Once scooped, line a baking sheet if not using this one from usa pan, with parchment paper or a silicone baking mat.
10 Pour 100 grams of granulated sugar into a small bowl and roll 6 of the cookie dough balls in the sugar, one at a time.
11 Once rolled place the cookies, evenly spaced on the prepared baking sheet. If you chopped more chocolate, press it on top of the cookies now.
12 The rest of the cookie dough can sit out at room temperature while the first batch bakes.
Bake the Cookies
14 Place the first tray of cookies in the oven and bake for 8 minutes.
15 Then rotate the pan 180 degrees and bake for another 6 minutes until the edges just begin to turn golden brown but the centers still look quite soft.
16 Take the pan out of the oven and sprinkle each cookie with a bit more sugar. Allow the cookies to cool for at least 5 minutes before transferring to a cooling rack to cool completely.
17 Continue baking until all the cookies have been baked!
18 Store in an airtight container at room temperature.