Chewy Chocolate Gingerbread Cookies

• Vegetarian

• Produce

  • 1 1/4 tsp Ginger, ground
  • 1 tbsp Ginger, fresh

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 1 cut into 4-inch pieces 7 ounces best-quality semi-sweet chocolate, best-quality
  • 1 9/16 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, packed dark
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1 tbsp Cocoa powder, unsweetened Dutch-process
  • 1/4 tsp Nutmeg, ground
  • 1/4 cup White sugar, granulated

• Dairy

  • 1/2 cup Butter, unsalted

Found on recipegirl.com

Ingredients

• 1 1/2 cups + 1 tablespoons all-purpose flour
• 1 tablespoon unsweetened Dutch-process cocoa powder
• 1 1/4 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup (1 stick) unsalted butter, softened
• 1 tablespoon grated peeled fresh ginger
• 1/2 cup packed dark brown sugar
• 1/4 cup molasses
• 1 teaspoon baking soda dissolved in 1 1/2 teaspoons boiling water
• 7 ounces best-quality semi-sweet chocolate, cut into 1/4-inch pieces
• 1/4 cup granulated white sugar

Directions

• Sift the flour, cocoa powder, ground ginger, cinnamon, cloves and nutmeg into a medium bowl; set aside. Put butter and grated ginger into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 4 minutes. Add brown sugar; mix until combined. Add molasses; mix until combined. Mix in flour mixture in 2 batches, alternating with the baking soda mixture. Mix in chocolate. Transfer dough to a piece of plastic wrap. Pat dough to about 1-inch thick; wrap in plastic. Refrigerate until firm, about 2 hours (or overnight). Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Roll dough into 1 1/2-inch balls; space 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll balls in granulated sugar. Bake until surfaces crack slightly, 10-12 minutes. Let cool on sheets 5 minutes. Transfer to wire rack, and let cool completely.