Chewy Chocolate Gingerbread Cookies

from Martha Stewart Living
Makes 2 dozen
7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar
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, fitted with the paddle attachment, beat butter and grated
ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add
molasses; beat until combined.
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 degrees. 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.