Recipe: Chewy Chocolate Gingerbread Cookies (Martha Stewart)

This is the recipe for the cookie pictured on the cover of Martha Stewart's Cookies

CHEWY CHOCOLATE GINGERBREAD COOKIES

7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour, divided use
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon unsweetened cocoa powder
8 tablespoons unsalted butter
1 tablespoon grated fresh ginger
1/2 cup dark brown sugar, packed
1/2 cup unsulphured molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
1/4 cup granulated sugar

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 powder; set aside.

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; set aside.

In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water; set aside.

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; seal with wrap; refrigerate until firm, 2 hours or more.

TO BAKE:
Heat oven to 325 degrees F.

Roll dough into 1 1/2-inch balls; place on baking sheets. Refrigerate 20 minutes.

Roll balls in granulated sugar. Place 2 inches on the baking sheets.

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

Makes 24 cookies
Source: Martha Stewart's Cookies by Martha Stewart