Day 271 - Chewy Chocolate Ginger Bread Cookies

The cover of my Martha Stewart Cookie book has been calling my name! The picture looked so good, that tonight I finally made these treats for myself. The cover cookie is for
Chewy Chocolate Ginger Bread Cookies

Ingredients (makes about 2 dozen):

7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

Directions:

Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture.

Beat in baking-soda 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 and seal with wrap.

Refrigerate until firm, 2 hours or more.

When Ready to Bake:

Heat oven to 325 degrees.

Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar.

Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

They were so chewy & delicious and a really interesting, but oh, so yummy flavor combination.

I will absolutely be making these wonderful cookies again - soon!