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Chewy Chocolate Gingerbread Cookies

1 1/2 cups plus 1 teaspoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon baking cocoa
1/2 cup butter, softened
1 tablespoon freshly grated ginger
1/2 cup firmly packed dark brown sugar
1/4 cup unsulfured molasses
1 teaspoon baking soda dissolved in 1 1/2 teaspoons hot water

1 cup semisweet chocolate chips

Sugar for rolling

1. In a medium bowl, combine flour, ground ginger, cinnamon, cloves, nutmeg and cocoa. Set aside.
2. In large mixing bowl cream together the butter and fresh ginger. Add brown sugar and beat until fluffy. Add molasses; beat until well combined. Beat half of flour mixture into butter mixture. Beat in baking soda mixture.
3. Stir in remaining half of flour mixture until just mixed. Add chocolate chips and stir until blended. Cover bowl and refrigerate until for 4 hours or overnight.
4. Preheat oven to 325*F (160*C).
5. Roll dough into 1 1/2-inch balls and roll in sugar; place 2-inches apart on baking sheets. Bake for 11 to 15 minutes or until the surfaces crack slightly. Let cool 5 minutes, then transfer to wire rack to cool completely.

Makes 2 dozen.

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