Chewy Chocolate Ginger-Molasses Cookies
- 7 oz best-quality semisweet chocolate
- 1 tsp baking soda
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup packed dark-brown sugar
- 1 tbsp freshly grated ginger
- 1 1/2 cup all-purpose flour (plus 1 Tbsp)
- 1 tbsp cocoa powder
- 1 1/4 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 cup unsulfured molasses
- 1/4 cup granulated sugar
Chop chocolate into 1/4-inch chunks; set aside. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water; set aside.
In the bowl of an electric mixer, fitted with the paddle attachment, beat butter with brown sugar until combined. Add fresh ginger and mix until combined. In a medium bowl, sift together flour, cocoa, ground ginger, cinnamon, cloves, and nutmeg. Slowly add to butter mixture, mixing until well combined.
Add baking soda mixture and molasses; mix to combine. Stir in chocolate; Transfer to refrigerator. Refrigerate until firm, at least 2 hours.
Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
Using a 2-inch ice cream scoop, scoop dough onto baking sheet, 2 1/2 inches apart. Refrigerate 20 minutes. Roll dough balls in granulated sugar and return to baking sheets. Transfer to oven and bake until surfaces crack slightly, about 18 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.