Adapted from Martha Stewart’s Cookies
Makes 2 dozen
1 1/2 cups plus 1 Tbl all-purpose flour
1 1/4 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp grated nutmeg
1 Tbl unsweetened Dutch-process cocoa powder
1 stick unsalted butter, room temperature
1 Tbl freshly grated peeled ginger
1/2 cup packed dark brown sugar
1/2 cup molasses
1 tsp baking soda
1 1/2 tsp boiling water
7 oz good-quality semi-sweet chocolate, cut into 1/4-inch chunks
1/4 cup granulated sugar
In a large mixing bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg and cocoa. Set aside.
Using an electric stand mixer fitted with the paddle attachment, beat the butter and fresh grated ginger on medium speed until light and fluffy, about 4 minutes. Add the brown sugar, beat until combined, then add the molasses and beat until combined.
Dissolve the baking soda in the water in a small bowl. Beat half of the flour mixture into the butter mixture, scraping down the sides of the bowl with a rubber spatula, as necessary. Beat in the baking soda mixture, then the remaining half of the flour mixture. Add the chocolate and mix by hand to incorporate.
Transfer the dough onto a large sheet of plastic wrap. Pat out to a thickness of about 1-inch, then wrap with the plastic. Refrigerate for at least two hours or overnight.
Preheat the oven to 325ᵒF. Line two baking sheets with parchment paper. Roll the dough into 2 dozen 1 1/2” balls. Arrange 2 inches apart on prepared baking sheets. Refrigerate for 20 minutes, then roll the balls in the granulated sugar. Bake just until the top surface begins to crack, about 10-12 minutes, rotating the pans half-way through. Let the cookies cool on the pan for 5 minutes. Then, using a thin metal spatula, transfer the cookies to a wire rack to cool completely. These are best eaten the day they are made, especially for the sake of the gooey centers, but they can up stored at room temperature in an air-tight container up to 5 days. You’ll loose a bit of the gooeyness, but they’ll still be incredible.