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Ingredients
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 1 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon unsweetened Dutch-process cocoa powder (I used Hersheyâs Dark Chocolate Cocoa Power⦠what can I say? Go dark chocolate or go home.)
- 1 tablespoon freshly grated peeled ginger
- 1/2 cup packed dark brown sugar
- 1/2 cup unsulfered molasses (I used blackstrap unsulfered)
- 1 teaspoon baking soda
- 1 1/2 teaspoons boiling water
- 7 ounces best-quality semi-sweet chocolate, cut into 1/4-inch chunks
- 1/4 cup granulated sugar (I rolled mine in some powdered sugar, next time I make these I might try raw sugar)
View Full Recipe at The Ginger Cook
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