Chocolate Gingerbread Cookies

This is the recipe for the chocolate ginger cookies Jim and I brought today. A few people asked, so here it is! Enjoy.

Chocolate Gingerbread Cookies

1 1/2 cups plus 1 Tbls. all-purpose Flour

1 1/4 tsp. ground ginger

1 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. grated nutmeg

1 Tbl. unsweetened Dutch process cocoa powder

1/4 lb. (1 stick) unsalted butter, room temperature

1 Tbl. freshly grated peeled ginger (the bottled ginger works also. Note that this is different than the dried ground ginger)

1/2 c. packed dark brown sugar

1/2 c. unsulfered molasses

1 tsp. baking soda

1 1/2 tsp. boiling water

7 oz. semi-sweet chocolate chunks (the better the quality of the chocolate, the better these taste. I recommend Guittard or Ghirardelli. Also, you can add more or less than this, depending on your preference)

1/4 c. granulated sugar

In a bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg and cocoa.

Beat butter and fresh ginger on medium speed until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

Dissolve baking soda in boiling water in a small bowl (hot water from the tap works fine). 

Beat half of flour mixture into butter mixture. Beat in baking soda mixture, then remaining half of flour mixture. Mix in chocolate.

Turn dough onto a long sheet of plastic wrap. Pat out to 1-in thickness and seal with wrap. Refrigerate until firm, 2 hours or more.

Preheat oven to 325 degrees Fahrenheit. Roll dough into 1 1/2 in. balls, rolling the balls in granulated sugar; place 2 inches apart. Chill 20 min. (we skip this step). Bake until surfaces just begin to crack, about 10 to 12 min., rotating halfway through (we also skip the rotating step). Let cool 5 min., then transfer to a wire rack and cool completely.

Warning: Your house will smell like Christmas.