Chocolate Gingersnaps

Chocolate Gingersnaps

Ingredients:
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
cocoa, dry powder, unsweetened
butter, without salt
spices, ginger, ground
sugars, brown
molasses
leavening agents, baking soda

Directions:
Beat butter and grated ginger about 4 minutes.
Add brown sugar; beat until combined.
Add molasses; beat until combined.
Mix flour and spices.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons 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 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.
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.