Chewy Chocolate Gingerbread Cookies

 7 oz. best-quality semisweet chocolate

1-1/2 C. + 1 T. flour

1-1/4 t ground ginger

1 t. ground cinnamon

1/4 t. ground cloves

1/4 t. ground nutmeg

1 T. cocoa powder

8 T. unsalted butter

1 T. freshly grated ginger

1/2 C. packed dark-brown sugar

1/4 C. unsulfured molasses

1 t. baking soda

1-1/2 t. boiling water

1/4 C. granulated sugar

Line two baking sheets with parchment. Chop chocolate into 1/4" chunks; set aside. In a medium bowl, sift together dry ingredients.

In the bowl of an electric mixer. beat the butter & grated ginger until whitened, about 4 minutes. Add the brown sugar, and beat till combined.

In a small bowl, dissolve the baking soda in boiling water. Beat half the flour mixture into the butter mixture. Beat in the baking-soda mixture, then the remaining half of the flour mixture. Mix in the chocolate, and turn out onto a piece of plastic wrap. Pat the dough out to about 1" thick; seal with plastic wrap, and refrigerate till firm, 2 hours or more.

Heat oven to 325°. Roll the dough into 1-1/2" balls and place 2" apart on baking sheets. refrigerate 20 minutes. Roll the balls in granulated sugar; bake until the surfaces crack slightly, 13 to 15 minutes; let cool 5 minutes on sheets, transfer to a wire rack to cool completely. Yield: 2 dozen.

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