Chocolate Gingersnaps

• 8 ounces semi-sweet chocolate chips
• 1 1/2 cups flour
• 1 1/2 teaspoons ginger
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon clove
• 1 teaspoon nutmeg
• 1 tablespoon cocoa powder
• 1/2 cup butter
• 1 teaspoon freshly grated ginger
• 1/2 cup brown sugar, packed
• 1/2 cup molasses
• 1 teaspoon baking soda

1. Beat butter and grated ginger about 4 minutes.
2. Add brown sugar; beat until combined.
3. Add molasses; beat until combined.
4. Mix flour and spices.
5. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water.
6. Beat half of flour mixture into butter mixture.
7. Beat in baking-soda mixture, then remaining half of flour mixture.
8. Mix in chocolate; turn out onto a piece of plastic wrap.
9. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
10. Heat oven to 325u0b0.
11. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets.
12. Refrigerate 20 minutes.
13. Roll in granulated sugar.
14. Bake until the surfaces crack slightly, 10 to 12 minutes.
15. Let cool 5 minutes; transfer to a wire rack to cool completely.

semisweet chocolate chips, flour, ginger, cinnamon, clove, nutmeg, cocoa powder, butter, freshly grated ginger, brown sugar, molasses, baking soda

Taken from www.food.com/recipe/chocolate-gingersnaps-103074 (may not work)