There are a lot of variations of this recipe around but this is my favorite.   This was in a magazine I read over 10 years ago... I can only guess which one.    Use chocolate chips if you are in a hurry, though the grated version is more elegant!  Enjoy Carolyn

My Favorite Chocolate Gingerbread Cookies

makes two dozen

7 ounces semi-sweet chocolate/ or chocolate chips

1 1/2 cups plus 1 tablespoon all-purpose flour

1 1/4 teaspoon ground ginger

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 tablespoon cocoa powder

8. tbsp. [1 stick] consulted butter

1 tablespoon freshly grated ginger

1/2 cup dark brown sugar packed

1/4 cup unsulfured molasses

1 teaspoon baking soda

1/2 tsp. boiling water

1/4 cup graduated sugar

1.    Line two baking sheets with parchment.  Chop chocolate into ¼” 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, beat butter and grated ginger until  whitened, about four minutes.  Add brown sugar; beat until combined.  Add molasses; beat until combined.

3.    In a small bowl, dissolved baking soda in boiling water.  Beat half of flour mixture into butter mixture.  Beat baking soda mixture then the remaining half of flour mixture.  Mix in chocolate; turn onto one onto a piece of plastic wrap.   Pat the dough to about 1 inch thick; seal with wrap; refrigerate until firm, two hours or more.

4. Heat oven to 325 degrees Roll the dough into 1 1/2 inch balls; placed two inches apart, on baking sheet.  Refrigerate 20 minutes.  Role in the granulated sugar .  Bake until the surfaces cracks slightly, 13 to 15 minutes; let cool five minutes; transferred to wire rack to cool completely.