• 2 cups all purpose flour
• 1/4 cup cocoa powder
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground black pepper
• 1/2 cup butter, at room temperature
• 1 cup sugar
• 1 large egg
• 1/4 cup molasses
• 2 tsp balsamic vinegar
• 1 tsp pure vanilla extract
• 1/3 cup semisweet chocolate, coarsely chopped (or mini chips)
• 1/3 cup crystallized ginger, finely chopped
• 1/3 cup coarse sugar (or additional granulated sugar), for rolling

1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. In a medium bowl, sift together flour, cocoa powder, baking soda, salt and all spices.
3. In a large bowl, cream together butter and sugar until light. Beat in egg, followed by molasses, balsamic vinegar and vanilla.
4. Either by hand or with the mixer on low speed, gradually stir in all of the flour mixture, mixing only until no streaks of flour remain.
5. Stir in crystallized ginger and chocolate chunks.
6. Form dough into 1 inch balls, roll in coarse sugar and place on baking sheet. #Press cookies gently to flatten slightly and bake for 10-12 minutes, until browned around the edges.

Makes about 3 dozen. Source: http://bakingbites.com/2009/12/chocolate-gingersnap-cookies/