Chewy Chocolate Gingerbread Cookies

Total Time: 4 hrs 44 mins Preparation Time: 2 hrs Cook Time: 2 hrs 44 mins

Ingredients

• 7 ounces best-quality semisweet chocolate
• 1 1/2 cups all-purpose flour
• 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 freshly grated ginger
• 1/2 cup packed dark brown sugar
• 1/4 cup unsulphured molasses
• 1 teaspoon baking soda
• 1 1/2 teaspoons boiling water
• 1/4 cup granulated sugar

Recipe

• 1 line two baking sheets with parchment.
• 2 chop chocolate into 1/4 inch chunks; set aside.
• 3 in a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa in the bowl of an electric mixer, beat the butter and grated ginger until whitened, about 4 minutes.
• 4 add the brown sugar, and beat until combined.
• 5 add molasses, and beat until combined in a small bowl, dissolve baking soda in boiling water.
• 6 beat half of the flour mixture into the butter mixture.
• 7 beat in the baking soda mixture, then the remaining half of the flour mixture.
• 8 mix the chocolate, and turn out onto a piece of plastic wrap.
• 9 pat the dough out to about 1-inch thick; seal with plastic wrap, and refrigerate until firm, 2 hours more heat the oven to 325°.
• 10 roll the dough into 1 1/2-inch balls, and place 2-inches apart, on baking sheet.
• 11 refrigerate 20 minutes.
• 12 roll the balls in granulated sugar.
• 13 bake until the surfaces crack slightly, 13-15 minutes; let cool 5 minutes; transfer to wire rack to finish cooling.