Makes 2 to 3 dozen cookies
11/2 cups and 1 tablespoon flour
11/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon unsweetened Dutch process cocoa powder
8 tablespoons unsalted butter
1 tablespoon peeled, freshly grated ginger
1/2 cup packed dark brown sugar
1/2 cup unsulfured molasses
1 teaspoon baking soda
11/2 teaspoons boiling water
7 ounces semisweet chocolate, cut into chunks
1/4 cup granulated sugar
1. Sift flour, spices, and cocoa together and set aside. Beat butter and fresh ginger together until lightened, 3-4 minutes. Add brown sugar and beat, add molasses and continue beating.
2. In a small bowl, dissolve baking soda in boiling water. Beat half flour mixture into butter mixture. Beat in soda mixture, then beat in remaining flour mixture. Mix in chocolate.
3. Refrigerate dough 2 hours or overnight. Roll dough into 1 or 1½ inch balls, place two inches apart on cookie sheets lined with parchment paper.
4. Chill sheets for 20 minutes. Roll balls in granulated sugar, then bake in 325 degree oven for 10-12 minutes. For a chewier cookie, you can press the balls down with the bottom of a glass dipped in sugar before baking.