Chop chocolate into 1/4-inch chunks. (In a pinch, could use chocolate chips)
Beat the butter and grated ginger until the color lightens, about 4 minutes. Add the brown sugar and combine. Add molasses and beat until combined.
In a small bowl dissolve the baking soda in boiling water.
Add 1/2 of dry ingredients to butter mixture, then baking soda/water, then rest of dry ingredients.
Mix in the chocolate. Pat the dough into a 1-inch disc and wrap in plastic wrap. Refrigerate 2 hours or more.
Roll into 1-inch balls and place 2-inches apart on baking sheets. Refrigerate 20 minutes.
Preheat oven to 325 minutes. Roll the balls in sugar and flatten slightly with a glass dipped in sugar.
Bake until the surfaces crack slightly--watch carefully-- about 12 minutes. Let cool 5 minutes.
Notes: Lots of work, but very excellent! I made a doubled batch Dec 2005 for cookie exchange at work.
Beat the butter and grated ginger until the color lightens, about 4 minutes. Add the brown sugar and combine. Add molasses and beat until combined.
In a small bowl dissolve the baking soda in boiling water.
Add 1/2 of dry ingredients to butter mixture, then baking soda/water, then rest of dry ingredients.
Mix in the chocolate. Pat the dough into a 1-inch disc and wrap in plastic wrap. Refrigerate 2 hours or more.
Roll into 1-inch balls and place 2-inches apart on baking sheets. Refrigerate 20 minutes.
Preheat oven to 325 minutes. Roll the balls in sugar and flatten slightly with a glass dipped in sugar.
Bake until the surfaces crack slightly--watch carefully-- about 12 minutes. Let cool 5 minutes.
Notes: Lots of work, but very excellent! I made a doubled batch Dec 2005 for cookie exchange at work.
