Chocolate Gingersnaps - cooking recipe

Ingredients

8 ounces semi-sweet chocolate chips
1 1/2 cups flour
1 1/2 teaspoons ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon clove
1 teaspoon nutmeg
1 tablespoon cocoa powder
1/2 cup butter
1 teaspoon freshly grated ginger
1/2 cup brown sugar, packed
1/2 cup molasses
1 teaspoon baking soda

Preparation

Beat butter and grated ginger about 4 minutes.
Add brown sugar; beat until combined.
Add molasses; beat until combined.
Mix flour and spices.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water.
Beat half of flour mixture into butter mixture.
Beat in baking-soda mixture, then remaining half of flour mixture.
Mix in chocolate; turn out onto a piece of plastic wrap.
Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
Heat oven to 325\u00b0.
Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets.
Refrigerate 20 minutes.
Roll in granulated sugar.
Bake until the surfaces crack slightly, 10 to 12 minutes.
Let cool 5 minutes; transfer to a wire rack to cool completely.