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Ingredients
- 7 oz best quality semisweet chocolate
- 1 1/2 cups plus 1 Tbsp flour
- 1 1/4 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1 Tbsp cocoa powder
- 8 Tbsp unsalted butter
- 1 Tbsp freshly grated ginger
- 1/2 cup dark brown sugar
- 1/2 cup unsulfured molasses
- 1 tsp baking soda
- 1/4 sugar
Details
Preparation
Step 1
Chop chocolate into 1/4 inch chunks, set aside. In a medium bowl sift together flour ground ginger cinnamon cloves nutmeg and cocoa.
In mixer bowl beat butter and grated ginger until whitened about 4 minutes. 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 the flour mixture into the butter mixture. Beat in baking soda mixture then remaining half of flour mixture.
Mix in chocolate and turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick and seal with wrap. Refrigerate until firm about 2 hours
Heat oven to 325 and line 2 baking sheets with parchment paper.
Roll dough into 1 1/2 inch balls, place 2 inches apart on the baking sheets. refrigerate 20 minutes. Roll in granulated sugar and bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes and transfer to a wire rack
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