Chewy Chocolate Gingerbread Cookies

Leave a plate of these for Santa and he'll probably leave you a few extra gifts as a thank-you.
I typically double this recipe, making about 4-5 dozen, depending how big you make them.

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!)

  1. In medium bowl mix together flour, ginger, cinnamon, cloves, nutmeg, and cocoa powder.

  1. With an electric mixer beat butter until whitened, about 4 minutes. Add brown sugar and beat until combined. Add molasses and beat until combined.

  1. 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.
  1. 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.