Susan Spungen makes Triple-Ginger Chocolate Chunk Cookies

<p>On <i>Play Me a Recipe, </i>your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.</p><p>If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Susan starts listing them at <a href="https://play-me-a-recipe.simplecast.com/episodes/susan-spungen-triple-ginger-chocolate-chunk-cookies-episode?t=1m19s">1:19</a>) before  starting the episode.</p><p>(P.S. Missing some tools? We've linked to the equipment that Susan uses throughout the <a href="playmearecipe.food52.com/episodes/susan-spungen/transcript">transcript</a>; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.) </p><p><a href="https://food52.com/recipes/84445?utm_source=PMAR&utm_medium=Show%20Notes">Triple-Ginger Chocolate Chunk Cookies</a></p><ul><li>2 cups plus 2 tablespoons (285 grams/10 ounces) all-purpose flour</li><li>2 teaspoons baking soda</li><li>1/2 teaspoon salt</li><li>1 1/2 teaspoons ground ginger</li><li>1 teaspoon ground cinnamon</li><li>1/4 teaspoon ground cloves</li><li>1 tablespoon unsweetened cocoa powder</li><li>3/4 cup (1 1/2 sticks) unsalted butter, softened</li><li>2/3 cup packed light or dark brown sugar</li><li>1 tablespoon grated fresh ginger</li><li>2 large egg yolks</li><li>1/2 cup unsulphured molasses</li><li>1 teaspoon vanilla extract</li><li>8 ounces dark chocolate chunks (chop a quality chocolate bar for the best results)</li><li>1/3 cup coarsely chopped candied ginger</li><li>Granulated sugar</li></ul><ol><li>Whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and cocoa powder in a large bowl. Set aside.</li><li>With a stand or hand mixer, cream together the butter and brown sugar until light and fluffy, 2 to 3 minutes. Beat in the fresh ginger and egg yolks until combined. Add the