Chocolate Gingersnaps

Slightly different gingersnap recipe.

Beat butter and grated ginger about 4 minutes.

Add brown sugar.

Beat until combined.

Add molasses.

Beat until combined.

Mix flour and spices.

In a small bowl , dissolve baking soda in 1 1 / 2 teaspoons boiling water.

Beat half of flour mixture into butter mixture.

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

Mix in chocolate.

Turn out onto a piece of plastic wrap.

Pat dough out to about 1 inch thick.

Seal with wrap.

Refrigerate until firm , 2 hours or more.

Heat oven to 325.

Roll dough into 1 1 / 2- inch balls.

Place 2 inches apart on baking sheets.

Refrigerate 20 minutes.

Roll in granulated sugar.

Bake until the surfaces crack slightly , 10 to 12 minutes.

Let cool 5 minutes.

Transfer to a wire rack to cool completely.

semi-sweet chocolate chips, flour, ginger, cinnamon, clove, nutmeg, cocoa powder, butter, brown sugar, molasses, baking soda