Sift flour, ginger, baking soda, cinnamon, nutmeg, and salt in a large basin. Set aside.Mix butter and coconut sugar on medium for 2 minutes until light and frothy.
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Adding milk and molasses. Combine. Add egg. Scrape basin and stir until butter is well incorporated.Gradually add flour. Combine. Stir in chopped chocolate on low.
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Put it in the fridge for an hour. Then, heat the oven up to 350°F. An oven mat made of plastic or parchment paper should be used to line two cookie sheets.
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To make big cookies, use a big ice cream scoop to make big balls of cookie dough. Put six cookies on each sheet. Add the extra chocolate chips on top of the cookie dough balls.
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Baking cookies takes 11-13 minutes. Bake the cookies until the edges are softly golden brown. Leave on cookie sheet for 4 minutes. Transfer to a cooling rack. *Flaky sea salt on warm cookies is optional.
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