Chocolate Gingerbread Cookies

In a bowl, sift together the flour, baking soda, ground ginger, ground cloves, nutmeg, and cocoa powder.

In a mixing bowl, beat the butter on medium speed until light and fluffy. With the mixer running, add the fresh ginger and brown sugar. Beat until well mixed, scraping down the sides as needed. Beat in the molasses.

With the mixer running, gradually add the flour mixture and beat until fully incorporated.

Stir in the chocolate by hand. Cover the bowl and place in the refrigerator for 2 hours or until the dough is firm.

Preheat the oven to 325 degrees F. Grease 2 baking sheets.

Place the granulated sugar in a shallow dish. Scoop the cookie dough into 1-ounce sized balls and roll in the sugar. Place the cookies on the baking sheets about 2 inches apart.

Place the baking sheets in the oven and bake at 325 degrees F for 13 minutes or until the tops of the cookies begin to crack slightly. Remove the sheets from the oven and let the cookies cool on the sheets for 5 minutes then transfer to wire racks to cool completely.

Store the chocolate gingerbread cookies in an airtight container at room temperature or in the freezer.