Chewy Chocolate Gingerbread Cookies

To Make the Dough

1. Add softened butter, brown sugar, and spices to bowl of stand mixer. Cream together with paddle attachment.
2. Add in the baking soda, mixing until you have a thick paste that is consistent in color.
3. Thoroughly beat in the molasses.
4. Continue mixing, adding the flour and cocoa, until completely incorporated.
5. Stir in the chocolate chips.
6. Scrape the dough onto a large sheet of plastic wrap and press dough down to about 1 inch thick. Cover dough and chill in fridge 2 hours.

To Bake the Cookies

1. Preheat oven to 325°F and line two baking sheets with non-stick silicone mats or parchment paper.
2. Pour the 1⁄4 cup of granulated sugar into a small bowl.
3. Remove the dough from the refrigerator and discard plastic wrap. Divide dough into balls about 1 1/2 inch in size. You should have about 2 dozen.
4. Roll each ball in the granulated sugar until coated.
5. Place dough balls on prepped cookie sheet, about an inch apart. Bake at 325°F for 10-13 minutes, until the edges of the cookies just start to crack. Move to wire rack to cool.