Rod Stewart Memorial Chookies

Props to Jen for this recipe

Servings: 2 dozen cookies
Prep: 40 minutes; Baking: 15 minutes

Ingredients

• 7 ounces best-quality semisweet chocolate
• 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 ground nutmeg
• 1 tablespoon cocoa powder
• 8 tablespoons (1 stick) soy margarine
• 1 tablespoon freshly grated ginger
• 1/2 cup dark-brown sugar, packed
• 1/2 cup unsulfered light molasses
• 1 teaspoon baking soda
• 1/4 cup granulated sugar

Directions

1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2. In the bowl of an electric mixer,fitted with the paddle attachment, beat margarine and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
3. n a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into margarine mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
4. Heat oven to 325°. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.