Combine the sugar, butter, molasses and egg in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well combined.
Sift together the all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, cloves and nutmeg in a separate bowl. Add the dry ingredients to the wet ingredients and mix on medium speed until fully incorporated. Add the ginger towards the end of the mixing process and mix just until incorporated. The dough will be sticky. Be careful not to overwork the dough.
Scrape the dough out of the bowl onto a piece of parchment paper and sprinkle generously with flour. Wrap the dough in the parchment paper and then plastic wrap, and place in the freezer for at least 1 hour.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
After 1 hour check the consistency of the dough. It should be very firm but still workable. Roll pieces of the dough into 1- to 2-inch balls (alternatively, scoop them) and place on the prepared baking sheet. Leave 2 inches of space in between the dough balls as the cookies will spread quite a lot. Bake until the cookies are a deep tan color and nicely domed, 8 to 11 minutes. Cool and enjoy!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Milk Cult