1. In a large bowl, beat butter and brown sugar with an electric mixer until light and fluffy. Add molasses and fresh ginger and continue to beat until combined.

2. In a separate bowl, whisk together flour, cocoa powder, ground ginger, cinnamon, cloves, and nutmeg. In a small bowl, dissolve baking soda in water. Add half of the flour mixture to butter mixture and beat until just incorporated. Add baking soda mixture and remaining half of flour mixture and continue to beat until combined. Using your hands or a stiff rubber spatula, fold in chocolate pieces. Shape dough into a disc, wrap in plastic, and refrigerate until firm, 1 to 2 hours.

3. Place racks in upper-middle and lower-middle of oven and heat to 325 degrees. In a small bowl, mix together granulated sugar and pecan chips. Roll chilled dough into 1 1/2" balls, then roll in sugar-pecan mixture. Place on parchment-lined baking sheet, spaced about 2" apart, and refrigerate for 20 minutes.

4. Bake until surfaces just begin to crack, 10 to 12 minutes. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Source: Hannaford Fresh Magazine, November - December 2016