1.) Line two baking sheets with parchment or Silpat. Chop chcolate 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 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 bsking soda mixture, then remaining half of flour mixture. Mix in chcolate; 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.
4.) Heat oven to '325 degrees'. Roll dough into 1 1/2-inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surface cracks slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool.
Martha Stewart Collection
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|Serving Size: 1 Serving (42g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 130 (63%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 31.4mg||10 %|
|Sodium 66mg||2 %|
|Potassium 111.3mg||3 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 18.7g|
|Protein 1.4g||2 %|
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Calories per serving: 206
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