Triple Ginger Blossom Cookies

Directions

1. Whisk the flour, baking soda, and salt in a bowl, then stir in the crystallized ginger.
2. Put the butter in your stand mixer and beat it until its nice and creamy, about 2 minutes.
3. Beat in the brown sugars one at a time, then keep it going at medium-high speed for about 3 minutes. Get 'em fluffy, folks.
4. Mix in the egg, molasses, both remaining gingers, cinnamon, and cloves. Then add half the flour stuff in, mix it in on low, and add the other half.
5. Now's the time when I tell you to stop being fat and refrigerate the dough overnight, so the flavors can get nice and groovy. And you want groovy flavors...don't you?
6. Get a small, wide bowl and pour the demarara sugar in it. Roll yourself some dough balls (about 1 1/2 tsp per ball, it should be a little smaller than a golf ball) and roll the balls in the sugar.
7. Preheat your oven to 350.
8. Line a couple baking sheets with parchment and put the cookie balls on them, about 1 1/2 inches apart.
9. Stick them in the oven, one on the top rack and one in the middle. Bake for 8 minutes, switch 'em, and bake for another 7. If they're just barely cracked, you're golden.
10. IMMEDIATELY stick the cookies on a cooling rack and gently press a chocolate kiss into the middle of each one, then let them cool for 5 minutes. No fancy cooling time here.
11. Eat.
12. Most of this recipe came from here: http://www.epicurious.com/articlesguides/bestof/toprecipes/bestcookierecipes/recipes/food/views/Triple-Ginger-Cookies-356326