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Chocolate Gingerbread Cookies

• 7 ounces best-quality semisweet chocolate
• 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 ground nutmeg
• 1 tablespoon cocoa powder
• 8 tablespoons (1 stick) unsalted butter
• 1 tablespoon freshly grated ginger
• 1/2 cup packed dark-brown sugar
• 1/4 cup unsulfured molasses
• 1 teaspoon baking soda
• 1/4 cup granulated sugar

Instructions:
1. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and grated ginger until whitened, about 4 minutes. Add the brown sugar; beat until combined. Add the molasses; beat until combined.
3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons of very hot water. Beat half of the flour mixture into the butter mixture. Beat in the baking-soda mixture, then the remaining half of the flour mixture. Mix in the 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 overnight.
4. Preheat oven to 325º. with two racks centered. Line two baking sheets with parchment paper. Roll dough into 1 1/2-inch balls; place, 2 inches apart, on the baking sheets. Refrigerate 20 minutes. Place the granulated sugar in a small bowl. Roll the cookie balls in the granulated sugar, and transfer them back to the sheet. Bake until the surfaces crack slightly, 10 to 15 minutes; let cool 5 minutes; transfer to a wire rack to cool completely. Store in an airtight container up to 1 week.