1-1/2 cup + 1 Tbsp. flour
2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 Tbsp. baking cocoa powder
1 stick (1/4 lb.) butter, room temperature
1/2 cup packed brown sugar
1/2 cup molasses
1 tsp. baking soda
1-1/2 tsp. boiling water
7 oz. (about 1-1/2 cups) semi-sweet chocolate chips
1/4 cup white sugar
Sift together flour, spices and cocoa in a bowl; set aside.
In a mixer, whip butter for two minutes on medium speed until fluffy. Add brown sugar; beat until combined. Add molasses; beat until combined.
In a small bowl, dissolve the baking soda in the boiling water.
Beat half of the flour mixture into the butter. Beat in baking soda mixture. Beat in the remaining flour mixture. Mix in chocolate chips.
Refrigerate for 2 hours. Roll dough into 1-1/2 inch balls. Roll in the white sugar. Place balls on parchment lined baking sheets. Refrigerate for 20 minutes. Bake at 325* for 10-12 minutes, or until surfaces just begin to crack. Makes two dozen.
I modified this from a Martha Stewart recipe.
