Submitted by Amy York
1 ½ cups plus 1 T all-purpose flour
1 T unsweetened Dutch-process cocoa powder
1 ¼ tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves (I omit this)
¼ tsp ground nutmeg
½ cup (1 stick) unsalted butter, softened
1 T grated peeled fresh ginger
½ cup packed dark-brown sugar
¼ cup unsulfured molasses
1 tsp baking soda dissolved in 1 ½ tsp boiling water
7 ounces best-quality semisweet chocolate, cut into 1/4 -inch pieces
¼ cup granulated sugar
Sift flour, cocoa powder, ground ginger, cinnamon, cloves, and nutmeg into a medium bowl; set aside. Put butter and grated ginger into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 4 minutes. Add brown sugar; mix until combined. Add molasses, mix until combined. Mix in flour mixture in 2 batches, alternating with the baking soda mixture. Mix in chocolate. Transfer dough to a piece of plastic wrap. Pat dough to about 1 inch thick; wrap in plastic. Refrigerate until firm, about 2 hours or overnight. Preheat oven to 325°. Line 2 baking sheets with parchment paper. Roll dough into 1 1/2 -inch balls; space 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll balls in granulated sugar. Bake until surfaces crack slightly, 10 to 12 minutes. Let cool on sheets 5 minutes. Transfer to a wire rack, and let cool completely.
Family Recipe Tree 