Chewy Chocolate Gingerbread Cookies

Gingerbread and chocolate is a great combination, and the gooey chunks of chocolate in these chewy molasses cookies is a great surprise!

1 ½ c. all-purpose flour
1 ¼  tsp. ground ginger
1 tsp. ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
1 T. unsweetened cocoa powder
1 stick (½ c) unsalted butter, room temp.
1 T.  chopped candied ginger
½ c. packed dark brown sugar
½ c. unsulfured molasses
1 tsp. baking soda
1 ½ tsp. boiling water
1 c. semi-sweet or dark chocolate chips or chunks
¼ c. sugar

Line 2 baking sheets with parchment paper.

In medium bowl, mix together the flour, ground ginger, cinnamon, nutmeg, cloves, and cocoa powder.
In bowl of electric mixer fitted with paddle attachment,  beat the butter and candied ginger until light and fluffy.  Add brown sugar and beat until combined. Add molasses and beat again until combined.

In small bowl, dissolve baking soda in the boiling water.  Add half the flour mixture to the butter mixture and combine, then mix in the baking soda mixture.  Beat in the remaining flour mixture.  Stir in the chocolate chips.  Cover dough with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
Preheat oven to 325°F.  Scoop out dough and roll lightly with your hands into walnut-sized balls,  then roll in sugar.    Place 2 inches apart on parchment-covered baking sheet.  Bake for 10 minutes.
Remove from oven and let cool for 5 minutes, then use spatula to remove to cooking racks.