Chocolate-Gingerbread Cookies

Ingredients

• 7 ounces semisweet chocolate
• 1.5 cups all-purpose flour
• 1 tablespoon all-purpose flour
• 1 tablespoon unsweetened Dutch-process cocoa powder
• 1.25 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 0.25 teaspoons ground cloves
• 0.25 teaspoons ground nutmeg
• 0.5 cups unsalted butter
• 1 tablespoon freshly grated ginger
• 0.5 cups packed dark brown sugar
• 0.25 cups unsulphured molasses
• 1 teaspoon baking soda
• 1.5 cups boiling water
• 0.25 cups white sugar

Instructions

1. 1

   Line 2 baking sheets with parchment paper. Chop chocolate into 1/4-inch chunks; set aside. Sift 1 1/2 cups plus 1 tablespoon flour, cocoa, ginger, cinnamon, cloves, and nutmeg together in a medium bowl.

2. 2

   Beat butter and ginger together in the bowl of an electric stand mixer fitted with a paddle attachment until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

3. 3

   Dissolve baking soda in boiling water. Beat half of the flour mixture into the butter mixture. Beat in baking soda mixture followed by remaining flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1-inch thickness; seal with plastic. Refrigerate until firm, 2 hours or more.

4. 4

   Preheat the oven to 325 degrees F (165 degrees C).

5. 5

   Roll dough into 1 1/2-inch balls and place 2 inches apart on the prepared baking sheets. Refrigerate for 20 minutes. Roll in white sugar.

6. 6

   Bake in the preheated oven until the surfaces crack slightly, 10 to 12 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely.