Chewy Gingerbread Cookies
3 cups plus 2 tablespoons flour
2 tablespoons unsweetened cocoa powder
2 1/2 tsp ground ginger
2 tsp cinnamon
1/2 tsp. ground cloves
1/4 tsp. nutmeg
1 cup butter, softened
1 cup packed, dark brown sugar
2 tablespoons finely grated peeled fresh ginger
1/2 cup molasses
2 tablespoons baking soda, dissolved in 1 tablespoon boiling water
1/3 cup turbinado sugar
Preheat oven 325 degrees.
Sift together dry ingredients except sugar. Cream butter and sugar with grated fresh ginger and beat until fluffy on medium speed. Beat in molasses.
Beat flour mixture in two batches, alternating with the baking soda mixture. With a small ice cream scoop create dough balls and place on parchment lined baking sheets. Roll each dough ball into the turbinado sugar. Place in refrigerator to firm up about 30 minutes.
Bake on parchment lined sheets placed 2 inches apart. Bake until surfaces crack slightly 10-12 minutes. Let cool on sheets, 5 minutes . Transfer to racks to complete cooling.