Chewy Chocolate Gingerbread Cookies

• 7 oz best quality semisweet chocolate
• 1.5 cups plus 1 Tbsp all purpose flour
• 1.25 tsp ground ginger
• 1 tsp ground cinnamon
• .25 tsp ground cloves
• .25 tsp ground nutmeg
• 1 Tbsp cocoa powder
• 8 Tbsp unsalted butter
• 1 Tbsp freshly grated ginger
• .5 cup packed dark brown sugar
• .25 cup unsulfured molasses
• 1 tsp baking soda
• 1.5 tsp boiling water
• .25 cup granulated sugar

1. Line two baking sheets with parchment.
2. Chop chocolate into 1/4 inch chunks or use good quality chocolate chips.
3. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg and cocoa.
4. In the bowl of an electric mixer, beat the butter and grated ginger until whitened, about 4 minutes. Add the brown sugar, and beat until combined. Add molasses and beat until combined.
5. In a small bowl, dissolve the baking soda in boiling water. Beat half the flour mixture into the butter mixture. Beat in the baking soda mixture, then the remaining half of the flour mixture. Mix in the chocolate, and turn out onto a piece of plastic wrap. pat the dough out to about 1 inch thick, wrap in plastic wrap, and refrigerate till firm, at least 2 hours.
6. Heat oven to 325. Roll dough into 1.5 inch balls, and place, 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll the balls in granulated sugar. Bake until surfaces crack slightly, 13-15 minutes. Let cool 5 minutes. Transfer to a wire rack to cool completely.

chocolate, flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, cocoa, butter, ginger, brown sugar, unsulfured molasses, baking soda, water, sugar

Taken from www.epicurious.com/recipes/member/views/chewy-chocolate-gingerbread-cookies-50122961 (may not work)