Soft Dark Chocolate Gingersnap Cookies

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2 cups (250g) all-purpose Flour

3 Tablespoons (16g) unsweetened Cocoa Powder (special or extra dark if you can find it)

1/4 teaspoon Salt

1/2 teaspoon Baking Soda

1 Tablespoon freshly grated Vietnamese Cinnamon (or 1 teaspoon regular ground Cinnamon)

1 Tablespoon freshly grated Ginger (or 1 teaspoon ground Ginger powder)

1/2 teaspoon freshly grated Nutmeg (or 1/4 teaspoon ground Nutmeg)

1/2 teaspoon ground Cloves

1/2 teaspoon Cream of Tartar

1/2 cup (114g) unsalted Butter, at room temp.

3/4 cup (165g) firmly packed Brown Sugar

1/2 cup (100g) Sugar

1 Egg

1/4 cup (85g) Molasses

Confectioners Sugar for dusting

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