To say these are memorable is an understatement. A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.

　　

Ingredients

makes 2 dozen

　　1 1/2 cups plus 1 tablespoon all-purpose flour

　　1 1/4 teaspoons ground ginger

　　1 teaspoon ground cinnamon

　　1/4 teaspoon ground cloves

　　1/4 teaspoon freshly grated nutmeg

　　1 tablespoon unsweetened Dutch-process cocoa powder

　　1/4 pound (1 stick) unsalted butter, room temperature

　　1 tablespoon freshly grated peeled ginger

　　1/2 cup packed dark brown sugar

　　1/2 cup unsulfured molasses

　　1 teaspoon baking soda

　　1 1/2 teaspoons boiling water

　　7 ounces best-quality semisweet chocolate, cut into 1/4-inch chunks

　　1/4 cup granulated sugar

　　

Step 1

Line two baking sheets with parchment paper.

　　

Step 2

In a bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and fresh ginger on medium speed until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

　　

Step 3

In a small bowl, dissolve baking soda in 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 onto plastic wrap. Pat out to a 1-inch thickness; seal with wrap. Refrigerate until firm, 2 hours or overnight.

　　

Step 4

Preheat oven to 325°F. Roll dough into 1 1/2-inch balls; place 2 inches apart on prepared baking sheets. Chill 20 minutes. Roll in granulated sugar. Bake until surfaces just begin to crack, 10 to 12 minutes, rotating halfway through. Let cool 5 minutes. Transfer to a wire rack and cool completely. Cookies are best the day they are made, but can be stored in airtight containers at room temperature up to 5 days.

　　Martha Stewart's Cookies