Directions

1. Line two baking sheets with parchment paper.
2. In a bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg and cocoa. In a 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.
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” thickness; seal with wrap. Refrigerate until firm, 2 hours or overnight.
4. Preheat oven to 325 degrees. Roll dough into 1 1/2” balls; place 2” apart on prepared sheets.  Chill 20 minutes.  Roll in granulated sugar.  Bake until surfaces just begin to crack, 10-12 minutes, rotating halfway through.  Let cool 5 minutes.  Transfer to wire rack and cool completely.  Cookies are best on the day they are made but can be stored in airtight containers at room temperature up to 5 days.