• 7 oz chocolate, semisweet
• 1 1/2 cup(s) 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 ginger root, grated
• 1/2 cup(s) dark brown sugar, firmly packed
• 1/4 cup(s) molasses
• 1 tsp baking soda
• 1/4 cup(s) sugar
|  | 1. Chop chocolate into chucks (1/4 inch) and set aside.
2. In medium bowl, mix togther flour, ground ginger, cinnamon, cloves, nutmeg and cocoa.
3. In mixer, beat butter and grated ginger for 5 minutes. Add brown sugar and mix well. Add molasses and mix well.
4. In small bowl, dissolve baking soda in 1 1/2 teaspoons bowling water.
5. Add half flour mixture to butter mixture. Beat in baking soda mixture. Beat in remaining half of flour mixture.
6. Mix in chocolate chunks and place on a piece of plastic wrap and pat until 1 inch thick. Seal with plastic wrap and refrigerate for 2 hours (or more).
7. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Roll dough into 1 inch balls and place on cookie sheets. Refrigerate for 20 more minutes. Roll balls in sugar and bake 15 minutes. |
