Ingredients Makes 2 dozen • 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 dark-brown sugar, packed • 1/2 cup unsulfured molasses • 1 teaspoon baking soda • 1/4 cup granulated sugar Directions 1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. 2. 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. 3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-...
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