- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon fine salt
- ⅛ teaspoon freshly ground black pepper
- ½ cup plus 1 tablespoon unsweetened cocoa powder
- ¾ cup packed light brown sugar
- ½ cup (1 stick) unsalted butter, room temperature
- ⅓ cup vegetable shortening
- 1 large egg
- ⅓ cup unsulfured molasses
- 1 teaspoon pure vanilla extract
- ¾ cup turbinado sugar
- Whisk together the flour, baking soda, cinnamon, ginger, salt, pepper, and ½ cup of the cocoa in a medium bowl; set aside.
- In a separate bowl, beat the brown sugar, butter, and shortening with an electric mixer on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg, molasses, and vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until combined (do not overmix).
- Heat oven to 350° F with the racks in the upper and lower thirds. Line two baking sheets with parchment. Whisk together the turbinado sugar and remaining tablespoon of cocoa in a small bowl.
- Roll 2 tablespoonfuls of the dough into balls; roll in the cocoa sugar. Place on prepared baking sheets, spacing them 2 inches apart. Gently tap the tops of the cookies to flatten slightly (they should be about 1 inch thick).
- Bake, in batches, rotating the sheets halfway through, until the edges are just firm and the cookies are cracked on top, 8 to 10 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
Storage suggestion: Keep the cookies in an airtight container at room temperature for up to 5 days.