1 tsp baking soda disolved in 1 1/2 tsp boiling water
7 ounces top-quality dark chocolate (80-85% cocoa) cut into 1/4" pieces
1/4 cup granulated sugar
Sift flour, cocoa powder, ground coffee, and dry spices into a medium bowl
Blend butter and fresh ginger with a mixer on medium speed until lightened (about 4 minutes). Add brown sugar and molasses; mix until combined.
Mix in flour mixture in 2 batches, alternating with the baking soda mixture. Mix in chocolate chunks.
Transfer dough to a piece of plastic wrap. Pat dough to about 1" thick; refrigerate until firm (2 hours, or overnight)
Preheat conventional oven to 325 (or convection oven to 300). Line 2 baking sheets with parchment paper (or use a baking stone). Roll dough into 1 1/2" balls, roll in granulated sugar and space 2" apart.
Bake until surface cracks slightly, 10-12 minutes. Let cool on sheets 4 minutes. Transfer to a wire rack and let cool completely.