| Yield | |
|---|---|
| Source | Martha Stewart Living, February 2006 |
| Prep time | 4 hours |
| Yield | |
|---|---|
| Source | Martha Stewart Living, February 2006 |
| Prep time | 4 hours |
| 1 1⁄2 | Cup | Flour (plus 1 tablespoon) |
| 1 | Tablespoon | Cocoa Powder |
| 1 1⁄4 | Teaspoon | Ground Ginger |
| 1 | Teaspoon | Ground Cinnamon |
| 1⁄4 | Teaspoon | Ground Cloves |
| 1⁄4 | Teaspoon | Ground Nutmeg |
| 1⁄2 | Cup | Butter (softened) |
| 1 | Tablespoon | Ginger (peeled, grated) |
| 1⁄2 | Cup | Dark Brown Sugar |
| 1⁄4 | Cup | Molasses |
| 1 | Teaspoon | Baking Soda |
| 7 | Ounce | Semisweet Chocolate (cut into 1/4-inch pieces) |
| 1⁄4 | Cup | Sugar |
1.Sift flour, cocoa, ground ginger, cinnamon, cloves, and nutmeg into a medium bowl; set aside.
2.Put butter and grated ginger into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 4 minutes. Add brown sugar; mix until combined. Add molasses; mix until combined.
3.Dissolve baking soda in 1 1/2 teaspoon of boiling water. Mix in flour mixture in 2 batches, alternating with the baking soda mixture. Mix in chocolate. Transfer dough to a piece of plastic wrap. Pat dough to about 1 inch thick; wrap in plastic. Refrigerate until firm, about 2 hours (or overnight).
4.Preheat oven to 325 degrees. Roll dough into 1 1/2-inch balls; space 2 inches apart on baking sheets. Refrigerate 20 minutes.
5.Roll balls in granulated sugar. Bake until surfaces crack slightly, 10 to 12 minutes. Let cool on sheets 5 minutes. Transfer to a wire rack, and let cool completely. Cookies are best the day they are made, but can be stored in airtight containers at room temperature up to 5 days.