Chewy Chocolate Gingerbread Cookies

I originally found this recipe on a baking blog, Cookie Baker Lynn. I made one major change to the recipe; melting the chocolate and incorporating it into the batter instead of using them as chunks in the cookie. I searched here and found two recipes for these cookies each giving credit to Martha Stewart's website. Both used chunks of chocolate rather than incorporating in the batter. I think this is a significant enough change to warrant another recipe and to claim my own spin ;) These cookies are thin chewy chocolatey goodness in every bite. Prep time includes chill time.

• Ready In: 2 hrs 10 mins
• Yields: 48 cookies

Ingredients

• 1 1⁄2 cups flour
• 1 1⁄4 teaspoons ground ginger
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon  freshly grated nutmeg
• 1  tablespoon  unsweetened dutch cocoa
• 1⁄2 cup butter, softened
• 1  tablespoon  freshly grated peeled ginger
• 1⁄2 cup  packed dark brown sugar
• 1⁄2 cup molasses
• 1  teaspoon baking soda
• 1 1⁄2 teaspoons boiling water
• 7  ounces  semisweet chocolate (chips work just fine)
• 1⁄4 cup granulated sugar

Directions

1. In a bowl, sift together the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. In the bowl of an electric mixer beat butter and fresh ginger on medium speed until lightened, about 2 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
2. In a double broiler melt chocolate over medium heat, stirring occasionally. Once chocolate has melted remove from heat and allow to cool slightly. Dissolve baking soda into boiling water in a small bowl.
3. Beat in half of the flour mixture into the butter mixture, then the baking soda and water mixture, then the remaining flour. Stir in the chocolate. Using a rubber spatula, scrape the dough out onto a piece of plastic wrap. Pat the dough out to a 1-inch thickness and wrap with the plastic wrap. Refrigerate until firm, 2 hours or overnight.
4. Preheat the oven to 325 deg. F. Line baking sheet with parchment paper.
5. Roll dough into 1-1/2 inch balls, roll in sugar, and place 2 inches apart on prepared baking sheet.
6. Bake until surfaces just begin to crack, 12 to 15 minutes, Let cool on the sheets 5 minutes. Transfer to a wire rack and cool completely.