Chewy Chocolate Gingerbread Cookies

1 Line one large baking sheet with parchment paper.
2 In a large bowl, sift together the flour, ground ginger, cinnamon and cocoa.
3 In a stand mixer fit with the paddle attachment (or with an handheld mixer), cream the softened butter and fresh ginger together until lightened.
4 Add the brown sugar to the butter/ginger mixture, mixing until smooth.
5 Add the molasses to the butter/ginger/brown sugar mixture, and stir on medium speed until combined.
6 In a small bowl, dissolve the baking soda in the boiling water.
7 Beat half the flour mixture into the wet ingredients, mixing until combined, then pour in the baking soda mixture. Pour in the rest of the flour mixture, and mix until combined.
8 Add the chocolate chips, and stir in with a spoon.
9 Pat the dough into a round on plastic wrap, and chill in the refrigerator for two hours.
10 Preheat the oven to 325°F.
11 Roll the dough into 1" balls in the palm of your hand, and roll in the granulated sugar. Place on the parchment paper-lined baking sheet.
12 Chill for 20 minutes in the freezer.
13 Once cookies have chilled, bake for 12 minutes or until browned around the edges but gooey in the middle.
14 Let cool for 5 minutes, then transfer to wire racks to complete drying.