Chewy Chocolate Gingerbread Cookies

Excellent coffee side dish, or holiday finger food, as well as a nice holiday dessert---delicious.

Steps

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 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 in a small bowl , dissolve baking soda in boiling water.

Beat half of the flour mixture into the butter mixture.

Beat in the baking soda mixture , then the remaining half of the flour mixture.

Mix the chocolate , and turn out onto a piece of plastic wrap.

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.

Roll the dough into 1 1 / 2-inch balls , and place 2-inches apart , on baking sheet.

Refrigerate 20 minutes.

Roll the balls in granulated sugar.

Bake until the surfaces crack slightly , 13-15 minutes.

Let cool 5 minutes.

Ingredients

semisweet chocolate, all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, cocoa powder, unsalted butter, ginger, dark brown sugar, unsulphured molasses, baking soda, boiling water, granulated sugar