Chewy Chocolate Gingerbread Cookies
1 1/2 c. plus 1 Tbsp. flour
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 Tbsp. cocoa powder
1 stick butter
1/2 c. brown sugar
1/2 c. molasses
1 tsp. baking soda
1 c. semi-sweet chocolate chips
1/4 c. granulated sugar (or “In The Raw” sugar for more sparkly cookies!)
- In medium bowl mix together flour, ginger, cinnamon, cloves, nutmeg, and cocoa powder.
- With an electric mixer beat butter until whitened, about 4 minutes. Add brown sugar and beat until combined. Add molasses and beat until combined.
- In a small bowl, dissolve the baking soda in 1 1/2 tsp. boiling (or really hot) water. Beat half of flour mixture into butter mixture. Beat in baking soda mixture, then remaining half of flour mixture. Stir in chocolate chips.
- Heat oven to 325. Roll dough into 1 1/2-inch balls and roll in granulated sugar; place 2 inches apart on baking sheets. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes on pan, then transfer to a wire rack to cool completely.