Brown Butter:

Melt the butter in a large skillet and stir it often until the milk solids separate.  The butter will become amber colored and fragrant.  Set aside to allow the melted butter to return back to room temperature then proceed.

Now let’s make some cookie dough:

Beat the softened butters (unsalted & brown) together in the bowl of a stand mixer.  Add in the sugar and cream it together (on medium speed) for 5 minutes until smooth.

While the butter is creaming; whisk the flour, baking soda, cinnamon, cloves, ginger, cardamom, allspice and salt together in a large bowl, to combine.  Set it aside until you’re ready to add it.

Once the mixture is fluffy and combined, add in the eggs.  Add them in one at a time, thoroughly mixing them in before moving forward.  When the mixture is combined, add in the molasses* and grated ginger and mix to combine.

Slowly and gradually add in the flour mixture*.  Once all the flour has been mixed in, I give it a good zip on medium speed to make sure it’s all combined. Using the dough attachment, fold in the chopped crystallized ginger.  If you don’t have a stand mixer, then get out a wooden spoon and fold it using that.

Remove the dough from the bowl and place it in between plastic wrap and chill for at least 24 hours (not over night, but a full 24 hours).  I’ve kept it for as long as three days before baking it.

24 hours later:

Preheat your oven to 350 degrees.  Line 2 half sheet pans with silicone baking lines or parchment paper.  Move both racks near the center of your oven.

Using a cookie scoop, scoop about 1 tablespoon size amounts of dough and roll into a ball with your hands.  Roll the balls into sugar and place them on a cookie sheet, 1 inch apart. 

Place the baking sheets in the oven, place one cookie sheet on the top rack, near the left part of the oven. Place the other cookie sheet on the bottom, near the right part of the oven.  Bake for 5 minutes, then rotate the pans.  Bake for an additional 4 minutes.  Remove the pans from the oven, cool the cookies on the pan for 2 minutes then remove them to cooling racks and cool them completely.