Chewy Chocolate Gingerbread Cookies

Total Time: 2 hrs 10 mins Preparation Time: 2 hrs Cook Time: 10 mins

Ingredients

• 1 1/2 cups flour
• 1 1/4 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon unsweetened dutch cocoa
• 1/2 cup butter, softened
• 1 tablespoon freshly grated peeled ginger
• 1/2 cup packed dark brown sugar
• 1/2 cup molasses
• 1 teaspoon baking soda
• 1 1/2 teaspoons boiling water
• 7 ounces semisweet chocolate (chips work just fine)
• 1/4 cup granulated sugar

Recipe

• 1 in a bowl, sift together the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. in the bowl of an electric mixer beat butter and fresh ginger on medium speed until lightened, about 2 minutes. add brown sugar; beat until combined. add molasses; beat until combined.
• 2 in a double broiler melt chocolate over medium heat, stirring occasionally. once chocolate has melted remove from heat and allow to cool slightly. dissolve baking soda into boiling water in a small bowl.
• 3 beat in half of the flour mixture into the butter mixture, then the baking soda and water mixture, then the remaining flour. stir in the chocolate. using a rubber spatula, scrape the dough out onto a piece of plastic wrap. pat the dough out to a 1-inch thickness and wrap with the plastic wrap. refrigerate until firm, 2 hours or overnight.
• 4 preheat the oven to 325 deg. f. line baking sheet with parchment paper.
• 5 roll dough into 1-1/2 inch balls, roll in sugar, and place 2 inches apart on prepared baking sheet.
• 6 bake until surfaces just begin to crack, 12 to 15 minutes, let cool on the sheets 5 minutes. transfer to a wire rack and cool completely.