MAKES 46 COOKIES
1. To make the Burnt Sugar Ginger, spray a rimmed baking sheet heavily with nonstick spray and set aside.
2. Add the sugar and ginger to a heavy-bottomed saucepan and use your fingers to massage the ginger into the sugar.
3. Turn the heat to medium high and constantly stir until the sugar liquefies, turns golden brown and no sugar crystals remain.
4. Pour onto the prepared baking sheet and use a spatula to spread evenly until it’s about 1⁄4 to 1⁄8 inch (0.7 to 0.3 cm) thick.
5. Set aside for 1 hour to cool and harden.
6. Once cool, turn out onto a cutting board and cut into shards of 1 inch (2.5 cm) and smaller. Careful, they’re sharp.
7. To make the cookie, preheat the oven to 350°F (177°C) and cover several baking sheets with parchment paper.
8. In an electric stand mixer fitted with the paddle attachment, add the butter, granulated sugar and brown sugar and mix for 4 minutes, or until light and fluffy. With the mixer on low, add in the eggs, one at a time, taking care that each one is fully blended before adding in the next.
9. Make sure to frequently scrape down the sides and bottom of the bowl so that everything is well blended.
10. Add in the molasses and fresh ginger and run the mixer on low for 1 minute more, or until everything is thoroughly combined. Take the bowl out of the mixer and set aside.
11. In a medium bowl, whisk together the all-purpose flour, bread flour, ground ginger, baking soda, cinnamon, cloves and salt. Add this to the wet ingredients, stirring until just combined and you still see streaks of flour. Add in the burnt sugar shards, stirring until evenly distributed throughout the dough.
12. To make the cookie coating, place the sugar in a small, shallow bowl. Roll
13. 2 tablespoons (28 g) of dough into a ball and then roll in the sugar to heavily coat. Place on the baking sheet leaving 2 inches (5 cm) between dough balls.
14. Bake one sheet at a time in the center of the oven for 13 minutes. Let the cookies cool completely on the baking sheet.