Ingredients
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7 ounces best-quality semisweet chocolate
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1 1/2 cups all-purpose flour, plus
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1 tablespoon all-purpose flour
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1 1/4 teaspoons ground ginger
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1 teaspoon ground cinnamon
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1/4 teaspoon ground cloves
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1/4 teaspoon ground nutmeg
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1 tablespoon cocoa powder
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8 tablespoons unsalted butter
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1 tablespoon grated fresh ginger
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1/2 cup dark brown sugar, packed
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1/2 cup unsulphured molasses
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1 teaspoon baking soda
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1/4 cup granulated sugar
Instructions
- Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
- In the bowl of an electric mixer,fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
- In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
- Heat oven to 325°F
- Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.