On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Susan starts listing them at 1:19) before  starting the episode.(P.S. Missing some tools? We've linked to the equipment that Susan uses throughout the transcript; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.) Triple-Ginger Chocolate Chunk Cookies2 cups plus 2 tablespoons (285 grams/10 ounces) all-purpose flour2 teaspoons baking soda1/2 teaspoon salt1 1/2 teaspoons ground ginger1 teaspoon ground cinnamon1/4 teaspoon ground cloves1 tablespoon unsweetened cocoa powder3/4 cup (1 1/2 sticks) unsalted butter, softened2/3 cup packed light or dark brown sugar1 tablespoon grated fresh ginger2 large egg yolks1/2 cup unsulphured molasses1 teaspoon vanilla extract8 ounces dark chocolate chunks (chop a quality chocolate bar for the best results)1/3 cup coarsely chopped candied gingerGranulated sugarWhisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and cocoa powder in a large bowl. Set aside.With a stand or hand mixer, cream together the butter and brown sugar until light and fluffy, 2 to 3 minutes. Beat in the fresh ginger and egg yolks until combined. Add the molasses and vanilla, then add the flour mixture and mix on low speed just until no flour pockets remain. Stir in the chocolate and candied ginger. Chill the dough until firm, at least 3 hours, but preferably overnight.Preheat the oven to 350°F. Line a cookie sheet with parchment paper.Place some granulated sugar in a bowl. Pinch off 6 pieces of dough about the size of a golf ball (about 1 1/2 ounces) and roll in the sugar. Place on a plate and freeze while the oven heats up (about 10 minutes). Roll in the sugar again and place the cookie dough balls 2 inches apart on the prepared cookie sheet. Bake the cookies for 10 to 12 minutes, 1 sheet eat a time, rotating the pan after 5 minutes, until the tops begin to crack and the edges are just set. Be careful not to overbake. Let the cookies cool for about 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Repeat with the remaining dough, keeping it in the refrigerator between batches.Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/