cup shortening, softened
cup granulated sugar
cup cooking molasses
oz bittersweet chocolate, melted
cups all purpose flour
tsp ground ginger
tsp each baking soda, salt, ground cloves and cinnamon
In large bowl, beat shortening with sugar until fluffy; beat in eggs, fancy molasses and cooking molasses. Stir in melted chocolate. In separate bowl, whisk together flour, ginger, baking soda, salt, cloves and cinnamon; stir into molasses mixture in 2 additions, mixing well and blending with hands if necessary. Divide dough in half and shape into discs; wrap each in plastic wrap and refrigerate until firm, about 2 hours. Make ahead; refrigerate for up to 1 week) Between waxes paper, roll out 1 disc of dough at a time to scant 1/4 inch thickness. Slide paper and dough onto baking sheet; refrigerate until firm, about 15 minutes. Peel off top paper and cut desired shapes. Refrigerate until firm, about 20 minutes. Bake gingerbread pieces in 325F oven until firm to the touch, 18 to 20 minutes. Transfer to rack and let cool.