Swider Family Recipes

Step 1: In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. Step 2: In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined. Step 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. Step 4: 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 overnight. If tight on time, smush it between a 3' sheet of parchment, which can be gently flattened with a rolling pin, ½" thick, and refrigerated as a big sheet for ~30min. Step 5: Heat oven to 325°F. Line two baking sheets with parchment. Roll dough into 1½inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Step 6: Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days. Note: Balls can also be frozen, between parchment, for months, and cooked a little longer for a small-batch weeknight treat!