In a medium mixing bowl whisk together the flour, baking soda, cinnamon, ginger, black pepper, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat on medium speed, scraping the sides and bottom of the bowl halfway through, until smooth and fluffy, 2 to 3 minutes. (Alternatively, use a hand mixer and large mixing bowl.) Turn the mixer off and add the egg, egg yolk, molasses, and vanilla extract. Mix on medium speed until very fluffy and lightened in color slightly, 2 to 3 minutes. With the mixer running on low speed, gradually add the flour mixture, beating just until a soft dough forms with no pockets of dry flour. Tightly wrap the mixing bowl in plastic wrap and refrigerate for at least 3 hours, up to overnight.

Preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper or nonstick baking mats. Place the turbinado sugar in a shallow mixing bowl.

Using a heaping ¼ cup measuring cup, portion out the dough and roll into large balls. Roll the dough balls in the turbinado sugar and place at least 3 inches apart on the prepared baking sheets, 6 to 8 per tray. (If the dough is too hard to easily scoop, let sit at room temperature for 5 minutes and try again.)

Bake both pans at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through baking, until the tops crack and puff slightly, 15 to 18 minutes. Immediately tap the hot backing sheets on the counter to deflate the cookies slightly and let cool on the baking sheets.

Coconut Almond Chocolate Chip Cookies

Ingredients

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