Chewy Chocolate Gingerbread Cookies

These were among my top 3 favs at Dessert Club this month. Bittersweet chocolate enrobed in a crackly chewy comforting ginger cookie. When I ate it, it was just a little melty. Wow. But when I had another one the next day the chocolate had cooled to a fudgy consistency. I was delirious.

I was caused to question, why do I try so many cookie recipes? And why do I insist on giving at least four different kinds of things away on goody plates? Wouldn't someone just rather have a dozen of something AWESOME like these? Or maybe these and these? Is it even possible for me to go "quality-simple"? Because if it is, these are how I'd do it.
Chewy 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 unsweetened Dutch-process cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

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-soda mixture, then remaining half of flour mixture. Mix in 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 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 surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Recipe from Martha Stewart Living, December/January 1997/1998

Cookies made by Dessert Club member Juli B.

Click here for printable recipe