Martha Stewart's Cookies: Chewy Chocolate Gingerbread Cookies

Because there are never enough cookies at Christmas time (hah!), I decided I needed yet another batch of sugary deliciousness.  I mean, if you don't have an excess for gluttony at this time of year, when do you?  These gingerbread cookies are amazingly spicy and delicious, but also chewy and fantastic.  Definitely a keeper.

Chewy Chocolate Gingerbread Cookies
From Martha Stewart's Cookies

7 ounces best-quality semisweet chocolate
1½ cups plus 1 tablespoon all-purpose flour
1¼ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
½ cup (1 stick) unsalted butter
1 tablespoon freshly grated ginger
½ cup packed dark brown sugar
¼ cup unsulfured molasses
1 teaspoon baking soda
¼ cup granulated sugar

Line two baking sheets with parchment. Chop chocolate into ¼-inch 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 the 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 1½ 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 out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.

Heat oven to 325°F. Roll dough into 1½-inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.