Chewy Chocolate-Gingerbread Cookies

From the Recipe Shoebox.

The ingredients:
8-ounces good quality semi-sweet chocolate, cut into 1/4-inch chunks
1-1/2 cups plus 1 tablespoon all-purpose flour
1-1/4 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 Tbs. unsweetened cocoa
1/2 cup unsalted butter
1 Tbs. freshly grated ginger
1/2 cup dark-brown sugar
1/4 cup unsulfured molasses
1 tsp. baking soda
1-1/2 tsp. boiling water
1/4 cup sugar (for rolling)

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

In a medium bowl, 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 teaspoons 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 onto a piece of plastic wrap.  Pat dough out to about 1-inch thick; seal with plastic wrap; refrigerate until firm. 

Heat oven to 325 degrees.  Roll dough into 1-1/2-inch balls; place 2-inches apart on baking sheets.  Refrigerate 20 minutes (I skipped this).  Roll in granulated sugar.  Bake until the surfaces crack slightly, about 10-12 minutes.  Let cool 5 minutes.  Makes 2 dozen soft, chewy cookies oozing with chocolate!  Enjoy!