Gingerbread Chocolate Chunk Cookies

Step 1
Sift flour, cocoa, ginger, cinnamon, cloves, and nutmeg together in a medium bowl.

Step 2
Beat butter in a large bowl with an electric mixer until light and fluffy. Add brown sugar and beat until combined. Add molasses and beat until combined.

Step 3
Dissolve baking soda in boiling water in a small bowl.

Step 4
Beat half of the flour mixture into the butter mixture. Add baking soda mixture and beat until combined. Add remaining flour mixture. Stir in chocolate chunks.

Step 5
Turn dough onto plastic wrap and pat out to about 1-inch thickness. Cover completely in plastic wrap and place dough in the refrigerator for 2 hours.

Step 6
Roll chilled dough into 1 1/2-inch balls and place back in the refrigerator for 20 minutes.

Step 7
Preheat the oven to 325 degrees F (165 degrees C).

Step 8
Roll balls in sugar and place about 2 inches apart on ungreased cookie sheets.

Step 9
Bake in the preheated oven until the surface of the cookies crack, 10 to 12 minutes.