Linda’s Chewy Ginger-Molasses Chocolate Chunk cookies

Recipe modified from Martha Stewart’s December/January 1997 issue

INGREDIENTS (makes 8 dozen – you’ll need alot for the Holidays!)

64 TJ pieces (4 bags Trader Joe’s semi-sweet chocolate chunks)

6 cups plus 4 tablespoons all-purpose flour

5 teaspoons ground ginger

1 teaspoon ground cloves

1 teaspoon ground nutmeg

4 tablespoons cocoa powder

4 sticks of butter

4 tablespoons freshly grated ginger (ginger from the tube in the produce section works great!)

2 cups dark-brown sugar, packed

2 cups unsulfured molasses

4 teaspoons baking soda

1 cup granulated sugar

4 teaspoons ground cinnamon

DIRECTIONS:

1. Sift together flour, ground ginger, cinnamon, cloves, nutmeg and cocoa
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined
3. In a small bowl, dissolve baking soda in 5 teaspoons boiling water. Beat half of flour mixture into butter mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with plastic wrap; refigerate until firm, at least 2 hours.
4. Preheat oven to 325 degrees. Line two baking sheets with parchment paper or nonstick baking mats. Roll dough into 2-inch balls; piece 2 1/2 inches apart on baking sheets. Refrigerate 20 minutes. Roll dough balls in granulated sugar and return to baking sheets. Transfer to oven and bake until surfaces crack slightly, about 13 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.