CHEWY CHOCOLATE GINGERBREAD COOKIES
Steps:
- Heat oven to 325 degrees; line baking sheets with parchment paper. Chop chocolate into chunks and set aside. In a medium bowl, sift together flour, ground gingen, cinnamon, cloves nutmeg, and cocoa. In a large bowl, beat butter and grated ginger until smooth. Add brown sugar; beat until combined. Add molasses and beat until combined. In a small bowl, dissolve baking soda in 1 1/2 Tsp. Boiling water. Beat half of flour 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. Roll dough into 1 1/2 inch balls; roll into granulated sugar; place 2 inches apart on baking sheets. Bake 10 to 12 minutes or until surfaces crack slightly. Transfer to a wire rack to cool.
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