Recipe courtesy of Judy's Kitchen (
Source:  Martha Stewart???
Rating:  9.0 out of 10
7 oz. best-quality semisweet chocolate
1-1/2 cups plus 1 Tbsp. all-purpose flour
1-1/4 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 Tbsp. cocoa powder
8 Tbsp. (1 stick) unsalted butter
1 Tbsp. freshly grated ginger
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 tsp. baking soda
1/4 cup granulated sugar (I used sanding sugar.)

Line baking sheets with parchment.  Chop chocolate into 1/4” chunks; set aside.  In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg and cocoa.

In the bowl of an electric mixer fitted with paddle attachment, beat butter and grated ginger until whitened, about 4 minutes.  Add brown sugar, beat until combined.  Add molasses; beat until combined.

In a small bowl, dissolve baking soda in –1-1/2 tsp. boiling water.  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” thick; seal with wrap; refrigerate until firm, 2 hours or more.

Heat oven to 325F.  Roll dough into 1-1/2” balls; place 2” apart on baking sheets.  Refrigerate 20 minutes.  Roll in granulated sugar.  Bake until surfaces crack slightly, 10-12 minutes.  Let cool 5 minutes on pans; transfer to wire rack to cool completely.  Yield:  about 2 dozen