Chewy Chocolate Spice Cookies


  • 1 ½ cup flour
  • 1 tbsp grated ginger root
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ cup butter, softened
  • ½ cup dark brown sugar
  • ½ cup molasses
  • ¼ cup sugar
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 2 tbsp unsweetened cocoa
  • 2 tsp boiling water
  • 8 oz semisweet chocolate, coarsely chopped


Melt the chocolate in a double boiler over barely simmering water. Mix the flour, cocoa, and spices in a large bowl. Beat the butter and ginger root in a large bowl with an electric mixer at high speed until pale, about 4 minutes. Add the brown sugar and beat until smooth. Add the molasses and beat until combined. Dissolve the baking soda in the boiling water in a small bowl. With mixer on low speed, beat half of the mixed dry ingredients into the butter mixture. Add the baking soda mixture, then the remaining mixed dry ingredients. Stir in the chocolate. Shape the dough into a ball then press into a disk shape, about 1 inch thick. Wrap in plastic wrap and chill in the refrigerator for a least 3 hours. Preheat the oven to 325 F. Butter two baking sheets. Roll the dough into 1 ½ inch balls. Place on the prepared baking sheets about 2 inches apart. Refrigerate for 30 minutes. Roll each cookie in the granulated sugar and replace on the baking sheets. Bake until the surfaces crack slightly, 10-12 minutes. Let cool on the sheets for 5 minutes. Transfer to wire racks to cool completely.