Ingredients
- 1 1/2 cups + 1 Tablespoon flour
- 1 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1 Tablespoon unsweetened Dutch-process cocoa powder
- 1/4 pound (1 stick) unsalted butter
- 1 Tablespoon freshly grated peeled ginger
- 1/2 cup dark brown sugar
- 1/2 cup un-sulfured molasses
- 1 teaspoon baking soda
- 1 1/2 teaspoons boiling water
- 7 ounces semi-sweet chocolate, cut into 1/4 inch chunks
- 1/4 cup granulated sugar
Recipe
Sift together flour, ground ginger, cinnamon, coves, nutmeg, and cocoa. In another bowl beat butter and fresh ginger, about 4 minutes. Add in brown sugar, followed by mollasses, until combined. In a small bowl, dissolve baking soda in boiling water. Beat in half the flour mixture into the butter mixture. Then beat in baking soda mixture, followed by the remaining flour mixture. Mix in the chocolate. Turn the batter onto plastic wrap, and pat down to 1-inch thickness. Seal and refrigerate for 2 hours (or overnight). Preheat the oven to 325*F. Roll dough into 1 1/2 inch balls, place on baking sheets, and chill for 20 minutes. Roll balls in granulated sugar until covered, and place in the oven. Once the cookies begin to crack, remove from oven (10 to 12 minutes).