Get out a medium sized bowl and add the flour, ground ginger, cinnamon, ground cloves, nutmeg, cocoa, and cayenne pepper. Whisk the ingredients together until every is well combined.
In your standing mixer (or hand mixers), beat together the soft butter and fresh grated singer on medium speed until it's light and fluffy (approx 4 minutes).
To the mixing bowl add the brown sugar and continue to beat until well combined. Now add the molasses and continue beating until again, everything is well combined.
Now dissolve the baking soda in the boiling water, in a small bowl and set aside.
Add half of your flour mix into the mixing bowl with the butter/brown sugar, mix a little bit.
Add the water/baking soda to the mixing bowl, mix a little bit.
Now add the remaining flour mix, mix a little bit.
Finally, add your chocolate chunks and mix everything together until just combined.
Cover the mixing bowl with plastic wrap and store in the fridge for 2 hours, or you can go overnight. The dough will be firm.
Preheat your oven to 325 degrees and line two baking sheets with either parchment paper or baking mats.
Using a cookie scoop or a spoon, roll approx 1½ tablespoons of cookie dough into balls.
Place the balls approx 2 inches apart on the baking sheets. While you are rolling the dough into balls, the warmth of your hands will start to soften the dough. Once you have all the dough formed into balls, and on your cookie sheets, place them in the fridge and chill for 20 minutes.
After the cookies have chilled, roll each ball into the sugar, and cover them completely with the sugar.
Bake the cookies until the surfaces just begin to crack, 10-12 minutes, rotating the cookie sheets in the oven halfway through the cooking time.
Take the cookies out of the oven and allow to cool on the cookie sheets for 5 minutes.
Transfer the cookies to a wire rack and let them completely cool.
The cookies taste the best the day they are made. When bite into it, the center is ooey and gooey, but the sugar crust is kinda crunchy. You can store the cookies in an air tight container for roughly 5 days.
If you have a cookie a couple days after you make them, I highly recommend you microwave them for about 12 seconds first. After your first bite, you'll understand why.
SOOOOOO good!
