Ingredients
1/2 cup butter, softened1/2 cup packed light brown sugar1/4 cup molasses1 tablespoon water2 teaspoons minced fresh gingerroot1-1/2 cups all-purpose flour1 tablespoon baking cocoa1-1/4 teaspoons ground ginger1 teaspoon baking soda1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves7 ounces semisweet chocolate, finely chopped1/4 cup coarse sugar
Preparation
In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate until easy to handle, about 2 hours.
Preheat oven to 350°. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets.
Bake until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.
