Chewy Chocolate Gingerbread Cookies

Total Time: 3 hrs 10 mins Preparation Time: 3 hrs Cook Time: 10 mins

Ingredients

• 7 ounces best-quality semisweet chocolate
• 1 1/2 cups all-purpose flour, plus
• 1 tablespoon all-purpose flour
• 1 1/4 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 tablespoon cocoa powder
• 8 tablespoons unsalted butter
• 1 tablespoon grated fresh ginger
• 1/2 cup dark brown sugar, packed
• 1/2 cup unsulphured molasses
• 1 teaspoon baking soda
• 1/4 cup granulated sugar

Recipe

• 1 line two baking sheets with parchment. chop chocolate into 1/4-inch chunks; set aside. in a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
• 2 in the bowl of an electric mixer,fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. add brown sugar; beat until combined. add molasses; beat until combined.
• 3 in a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. beat half of flour mixture into butter mixture. beat in baking-soda mixture, then remaining half of flour mixture. mix in chocolate; turn out onto a piece of plastic wrap. pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
• 4 heat oven to 325°f
• 5 roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. refrigerate 20 minutes. roll in granulated sugar. bake until the surfaces crack slightly, 10 to 12 minutes. let cool 5 minutes; transfer to a wire rack to cool completely.