2 (1-ounce) squares semi-sweet baking chocolate
1/2 cup firmly packed brown sugar
1/4 cup mild flavor molasses
2 teaspoons finely chopped fresh gingerroot
1 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa
1 1/4 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup sugar
Place chocolate into bowl. Microwave 1 minute; stir. Continue microwaving, stirring every 15 seconds, until chocolate is melted and smooth; set aside.
Combine butter and brown sugar in bowl; beat on medium speed until light and fluffy. Add molasses and gingerroot; continue beating until well mixed. Add all remaining ingredients except melted chocolate and sugar; continue beating until well mixed. Stir in melted chocolate. Cover; refrigerate at least 2 hours or until chilled.
Heat oven to 350°F.
Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased baking sheets. Bake 9-11 minutes or until edges are set and tops are cracked. Do not over bake. Cool on cookie sheet 1 minute; remove to cooling rack. Cool completely.
- Look for fresh grated gingerroot in plastic tubes in the produce section of the supermarket. This eliminates having to peel and grate fresh gingerroot.
- For a stronger molasses flavor, use full-flavored molasses instead of mild.