Sarah | Broma Bakery

Preheat the oven to 350°F and line two cookie sheets with parchment paper. Set aside.
In a stand mixer fit with the paddle attachment, beat the butter and sugar together until light and fluffy, about 2 minutes.
Add the molasses and vanilla extract and mix until combined.
Add the egg. Beat well.
In a separate bowl, stir together the cocoa, flour, baking soda, baking powder, 2 teaspoons of the cinnamon, ginger, cloves, nutmeg and salt.
Add the dry ingredients to the wet and beat until combined and no streaks of flour remain.
Use a 1.5 ounce cookie scoop to scoop out rounded cookies. Roll the cookies in the cane sugar if desired and place two inches apart onto the prepared cookie sheets.
Bake for 12 minutes, or until the cookies have puffed up and crinkled and are set on the edge, but still gooey in the middle. Allow to cool completely before using a spatula to transfer to a wire rack. Enjoy!