Chewy Chocolate Gingerbread Cookies

Because of some refrigeration time, you'll need a few hours for this recipe, but it is worth it!

7 oz semi-sweet chocolate, roughly chopped
1-1/2 cups, plus 1 T flour
1-1/4 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 T cocoa powder
8 T unsalted butter
1 T fresh grated ginger
1/2 cup dark brown sugar
1/2 cup molasses
1 tsp baking soda
1/4 cup sugar (for rolling the cookies in)

In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. Set aside.
Beat together butter and ground ginger until whitened (about 4 minutes). Add dark brown sugar. Add molasses.
Dissolve baking soda in 1-1/2 tsp boiling water. Beat half of the flour mixture into butter mixture. Beat in baking soda mixture, then remaining flour mixture. Mix in chopped chocolate.
Place on plastic wrap and roll out to 1 inch thickness. wrap completely with plastic wrap and refrigerate for 2 hours.
Heat oven to 325 degrees. Roll dough into 1-1/2 inch balls and refrigerate for 20 minutes.
Roll in granulated sugar, bake until the surfaces crack slightly, 10-12 minutes. Cool 5 minutes. Transfer to wire cooling rack to cool completely.