1/2 cup butter, softened
1/2 cup packed light brown sugar
1/4 cup molasses
1 tablespoon water
2 teaspoons minced fresh Veggie Box ginger
1-1/2 cups all-purpose flour
1 tablespoon baking cocoa
1-1/4 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
7 ounces semisweet chocolate, finely chopped
1/4 cup coarse sugar

1/2 cup butter, softened 1/2 cup packed light brown sugar 1/4 cup molasses 1 tablespoon water 2 teaspoons minced fresh Veggie Box ginger 1 -1/2 cups all-purpose flour 1 tablespoon baking cocoa 1 -1/4 teaspoons ground ginger 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 7 ounces semisweet chocolate, finely chopped 1/4 cup coarse sugar

In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the molasses, water and ginger. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate until easy to handle, about 2 hours. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. Bake at 350° until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.