In a medium-sized bowl combine flour, ground ginger,cinnamon, cloves, nutmeg and cocoa.
In a separate bowl beat together butter and brown sugar. Add molasses.
Dissolve baking soda in boiling water. Add to butter mixture.
Add in half the flour mixture at a time and beat until incorporated.
Add chips and candied ginger.
Wrap dough in plastic wrap or wax paper and refrigerate until firm; about 2 hours.
Roll dough into 1½-inch balls then roll balls in granulated sugar.
Place on a lightly greased or parchment covered cookie sheet and bake at 325 until cookies crack (about 10-12 minutes). Cool on cookie sheet a few minutes before moving to a wire rack to cool completely.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/chocolate-gingerbread-cookies/