- 1 1/2 cups plus 1 tablespoon (200 grams) all-purpose 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 stick (113 grams) unsalted butter, room temperature
- 1 tablespoon freshly grated peeled ginger
- 1/2 cup (100 grams) packed dark brown sugar
- 1/2 cup (170 grams) unsulfured molasses
- 1 teaspoon baking soda
- 1 1/2 teaspoons boiling water
- 7 ounces (200 grams)semi-sweet chocolate, cut into 1/4-inch chunks
- 1/4 cup (50 grams) granulated sugar
Line two baking sheets with parchment paper.
In a medium bowl mix together the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and fresh ginger on medium speed until light and fluffy, about 4 minutes. Add brown sugar and beat until well combined. Add the molasses and beat until combined.
In a small bowl, dissolve the baking soda in boiling water. Add half of the flour mixture to the butter mixture then beat in baking soda mixture. Beat in the remaining flour mixture. Mix in the chocolate until just combined. Cover with plastic and refrigerate until firm, at least 2 hours or overnight.
Preheat the oven to 325°F. Scoop the dough into 1 1/2-tablespoon balls (I like to use this medium cookie scoop) and place 2 inches apart on prepared baking sheets. Chill for 20 minutes. Roll each ball in the granulated sugar.
Bake until surfaces just begin to crack, 10 to 12 minutes, rotating halfway through. Let cool 5 minutes. Transfer to a wire rack and cool completely. Cookies are best the day they are made, but can be stored in airtight containers at room temperature up to 5 days.