Chewy Chocolate Gingerbread Cookies

1 1/2 cups plus 1 tablespoon all-purpose flour1 1/4 teaspoons ground ginger1 teaspoon ground cinnamon1/4 teaspoon ground cloves1/4 teaspoon freshly grated nutmeg1 tablespoon unsweetened Dutch-process cocoa powder (I used Hershey?s Dark Chocolate Cocoa Power? what can I say?  Go dark chocolate or go home.)1/4 pound (1 stick) unsalted butter, room temperature (I rarely actually have my butter at room temperature when a recipe calls for it ? pop in the microwave for 15 seconds if you need to)1 tablespoon freshly grated peeled ginger1/2 cup packed dark brown sugar1/2 cup unsulfered molasses (I used blackstrap unsulfered)1 teaspoon baking soda1 1/2 teaspoons boiling water7 ounces best-quality semi-sweet chocolate, cut into 1/4-inch chunks1/4 cup granulated sugar (I rolled mine in some powdered sugar, next time I make these I might try raw sugar)

Line two baking sheets with parchment paper.In a bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and fresh ginger on medium speed until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combinedIn 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. Mix in chocolate; turn onto plastic wrap. Pat out to a 1-inch thickness; seal with wrap. Refrigerate until firm, 2 hours or overnight.Preheat oven to 325 degrees. Roll dough into 1 1/2-inch balls; place 2 inches apart on prepared baking sheets. Chill 20 minutes. Roll in powdered sugar. Bake until surfaces just begin to crack, 10 to 12 minutes, rotating halfway through. Let cool 5 minutes. Transfer to a wire rack and cool completely. Cookies are best the day they are made, but can be stored in airtight containers at room temperature for up to 5 days.