This recipe (taken from Martha Stewart's Cookies) is time consuming, due to several steps with chilling, so I recommend breaking it up between two days. Make the dough the day before you intend to bake and then let it chill overnight.
The final cookie, however, is well worth the work. These are perfect for Autumn and the holidays. The molasses, nutmeg and fresh ginger give a robust flavor, plus large chunks of semi-sweet chocolate give these an added kick. These taste great with a cup of coffee or Hazelnut Latte.
Recipe Makes 2 dozen
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
1/4 pound (1 stick) unsalted butter, room temperature
1 tablespoon freshly grated peeled ginger
1/2 cup packed dark brown sugar
1/2 cup unsulfured molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 ounces best-quality semi-sweet chocolate, cut into 1/4-inch chunks
1/4 cup granulated sugar (I always substitute with raw sugar, because I like the larger granules)
1/ Line two baking sheets with parchment paper (if you are planning on chilling the dough overnight, you can hold on this step until you plan to bake).
2/ In a 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 fresh ginger on meium speed until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses, beat until combined.
3/ In a small bowl, dissolve baking soda in 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 plastic wrap. Pat out to a 1-inch thickness; seal with wrap. Refrigerate until firm, 2 hours or overnight.
4/ Preheat oven to 325 degrees F. Roll dough into 1 1/2 inch balls; place 2 inches apart on prepared baking sheets. Chill 20 minutes. Roll in granulated sugar. Bake until surfaces just begin to crack, 10 to 12 minutes, rotating halfway through. Let cool 5 minutes. Transfer to wire rack and cool completely. Cookies are best the day they are made, but can be stored in airtight containers at room temperature up to 5 days.
If you like this recipe you may like some of the other recipes from Martha Stewart's Cookies I've tried:
-Double Chocolate Brownies
-Glazed Lemon Cookies
-Chocolate Chip Banana Cookies
-Giant Chocolate Sugar Cookies