115g(1 stick/4 oz) unsalted butter, room temperature
1tablespoonfreshly grated peeled ginger
1/2cup(100 g/3.5 oz) dark brown sugar
1/2cup(120 ml) unsulfured molasses
1 1/2teaspoonsboiling water
200g/7 oz dark chocolate, cut into 1/4-inch chunks
1/3cupgranulated sugar, for coating the cookies
Line two baking sheets with parchment paper.
In a medium bowl sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and fresh ginger on medium speed until whitened, about 4 minutes. Add brown sugar and beat until well combined. Add the molasses and beat until combined.
In a small bowl, dissolve baking soda in boiling water. Add half of the flour mixture to the butter mixture then beat in baking soda mixture. Beat in remaining flour mixture. Mix in chocolate just until combined. Don’t overmix. Cover bowl with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
Preheat oven to 325F/160C. Roll dough into 1 1/2-inch (3cm) balls (I like to use this medium cookie scoop for that) and place 2 inches apart on baking sheets. Refrigerate for 20 minutes, then roll each ball in granulated sugar.
Bake until surfaces just begin to crack, 10 to 12 minutes, rotating the pan halfway through. Let cool 5 minutes. Transfer to a wire rack to cool completely.
Cookies are best the same day they are made, but can be stored in airtight containers at room temperature for up to 5 days.