Chocolate Gingersnaps

• 1/2 cup butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup molasses
• 1 tablespoon water
• 2 teaspoons minced fresh gingerroot
• 1-1/2 cups all-purpose flour
• 1 tablespoon baking cocoa
• 1-1/4 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 7 ounces semisweet chocolate, finely chopped
• 1/4 cup course sugar

1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate until easy to handle, about 2 hours.
2. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased
3. .
4. Bake at 350u0b0 until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.

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

Taken from www.tasteofhome.com/recipes/chocolate-gingersnaps/ (may not work)