Makes 3 dozen

These chewy chocolate cookies are wonderfully aromatic, perfect for holiday parties or seasonal gifts. The rich chocolate and freshly ground spices give them familiarity and warmth; putting those things together supplies an extra little thrill.

Chef’s Tip: Don’t make these cookies too big. They’re cuter when small and the flavors and texture are best enjoyed in a single bite.

2 tablespoons canola, vegetable, or other neutral oil
1 ounce bittersweet chocolate, chopped
1 teaspoon grated fresh ginger
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
1/3 cup (54 grams, 2 ounces) all-purpose flour
1/4 cup (56 grams, 2 ounces) almond flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1 egg
1/2 cup (106 grams, 3 3/4 ounces) sugar
1/2 teaspoon vanilla extract
1/2 cup (55 grams, 2 ounces) confectioners’ sugar

1. Put the oil, chocolate, both gingers, cardamom, cayenne, and salt in a double boiler or in a heatproof bowl set over a saucepan of gently simmering water and melt the chocolate, stirring occasionally. Remove from the heat and cool completely.
2. Sift together the flours, cocoa powder, and baking powder and set aside. When the chocolate mixture has cooled to room temperature, add the egg, sugar, and vanilla extract. Stir just until combined; do not let the sugar dissolve.
3. Gently fold the flour mixture into the chocolate mixture until well-incorporated and transfer the resulting dough to a large sheet of plastic wrap. Flatten into a 1-inch thick disc, wrap tightly, and chill until hard, at least 2 hours or up to 5 days.
4. When ready to bake, preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Put the confectioners’ sugar in a small mixing bowl. Pinch off a piece of dough and form it into a 1/2-inch ball. Roll the ball in the confectioners’ sugar until well-coated. Repeat with the remaining dough and put the coated balls 1 inch apart on the baking sheet. Bake until the top looks cracked and is dry to the touch, 10 minutes. Cool on a cooling rack and serve or store in an airtight container for up to 2 days.