The Modern Nonna

0 Note: you can use a mixer or stand mixer for ease. I do everything with a whisk, spatula, and then incorporate with my hands. 
1 In  a big bowl, add the egg and sugar. Whisk well until light and pale yellow. Add the honey, oil, and spices (cinnamon, ginger, clove, nutmeg, baking soda, salt, cacao) and mix. 
2 Now, add the cake flour a LITTLE at a time as you mix in between. You do NOT want to dump in the flour all at once because it's important to always look at the consistency.
4 I added exactly 300 grams of cake flour which gave me a perfect tacky (soft) dough. The dough should be soft and tacky, not wet or sticky. It should not stick to your hands when shaped into a ball. 
3 Mix well and when it becomes hard to mix with a spatula or wooden spoon, I switch and use my hands. 
5 Shape the dough into a disc (or ball) and wrap it up with saran wrap. Refrigerate for 30 minutes. 
6 After 30 minutes, take out the dough and preheat the oven to 350F. 
7 Line a baking sheet with parchment paper, take a small ice-cream scoop and scoop 20 equal-sized balls from the cookie dough. 
8 Roll each one to form a smooth ball, and gently press down to form a  2-2.5 inch disc. 
9 Place each disc onto the baking sheet. 
10 Note: if the cookies start to stick to your hands as you flatten them, wash and dry your hands and continue the process. Alternatively, you can also have some oil handy and oil your hands so that nothing sticks. 
11 Bake the cookies at 350F for 6-8 minutes. You do NOT want to over-bake these as they will become harder if you do. 7-8 minutes is the sweet spot for me, but it will depend on the oven. 
12 Take them out and let them cool a bit while you melt the chocolate in intervals in the microwave OR over a double-boiler on the stove. 
13 After melting the chocolate, spoon it over the cookie, covering half of it. Alternatively, you can dip the whole cookie in chocolate to cover the entire surface.
14 I like to add some crushed nuts on top for presentation and let the chocolate set for a few hours. 
15 Store them in an air-tight container at room temp (or the fridge) for up to 2 weeks! Enjoy :)