Dark Chocolate Gingerbread Cookies

In a large bowl, sift together the flour, cloves, ginger, cinnamon, nutmeg, baking soda, salt and cocoa.

In a stand mixer, cream together the butter and sugar. Add the molasses, grated ginger, egg, and milk.
Slowly add the dry ingredients to the wet ingredients and mix well. Don’t forget to scrape down the sides of the bowl.

Chill the dough for about 1 hour. (Or if you are in a hurry , pop it in the freezer for 15-20 minutes.)

Preheat oven to 375ºF.

With a cookie scoop, measure out dough and roll into balls. Roll the balls of dough into granulated sugar and place on greased cookie sheet about 2 inches apart. Gently press M&Ms into the dough balls without flattening them out too much. (I used three M&Ms per cookie.)

Bake 10 minutes at 375ºF. Remove from the oven and place on cooling racks until completely cooled. You can eat the remaining M&Ms while you wait!