Adapted from Martha Stewart's Cookies
1 1/2 cups plus 1 tablespoon flour
2 teaspoons ground ginger (you can substitute 1 tablespoon freshly grated ginger for one of the teaspoons if desired)
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg or ground nutmeg
1 tablespoon Dutch process cocoa powder
1 stick of butter (4 ounces) at room temperature
1/2 cup brown sugar
1/2 cup molasses (remember to spray measuring cup with Pam for easy release)
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 ounces semi-sweet chocolate, cut into 1/4 inch chunks
1/4 cup sugar
Sift together flour, ginger, cinnamon, cloves, nutmeg and cocoa. In stand mixer with paddle attachment (can also use hand mixer), beat butter and brown sugar till combined and fluffy. Add molasses and mix to combine.
In a small bowl, combine baking soda and water. Mix half of flour mixture into butter mixture. Mix in baking soda mixture, the the remaining flour mixture. Stir in chocolate. Cover dough with plastic wrap and refrigerate 2 hours or longer.
Line sheet pans with parchment. Preheat oven to 325º. Roll dough into 1 1/2 inch balls (approximately a rounded tablespoonful) and refrigerate 20 minutes. Roll dough balls in sugar and place 2 inches apart on baking sheets. Bake 10-12 minutes. Cool on wire rack.