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Stolen from freewaydiva... the yummiest cookies...

Chewy Chocolate Gingerbread

1 ½ C + 1 Tbsp all-purpose flour

1 ¼ tsp ground ginger

1 tsp ground cinnamon

¼ tsp ground cloves

¼ tsp ground nutmeg

1 Tbsp cocoa powder

¼ lb (1 stick) unsalted butter, room temperature

1 Tbsp freshly grated, peeled ginger

½ C packed dark brown sugar

½ C unsulfured molasses

1 tsp baking soda

1 ½ tsp boiling water

7 oz best-quality semi-sweet chocolate, in ¼” chunks

¼ C granulated sugar

1. Line two baking sheets with parchment. In a medium bowl, sift together flour, ginger, cinnamon, cloves, nutmeg and cocoa. In another bowl (or a stand mixer with paddle attachment) beat butter and ginger on medium speed until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

2. In a small bowl, dissolve baking soda in boiling water. Beat half of flour into butter mixture. Beat in baking soda mixture, then remaining half of flour mixture. Mix in chocolate; turn onto plastic wrap. Pat out to a 1-inch thickness; seal with wrap. Refrigerate until firm, 2 hours or overnight.

3. Preheat oven to 325° F. Roll dough into 1 ½” balls; place 2 inches apart on baking sheets. Chill 20 minutes. Roll in granulated sugar. Bake until surfaces just begin to crack, 10-12 minutes, rotating sheets half way through. Let cool 5 minutes. Transfer to a wire rack and cool completely.