chop chocolate into chunks, set aside. (alternatively, you can use chips too, i won’t judge)
dissolve baking soda in 1 1/2 teaspoons hot water; set aside
using a mixer with paddle attachment, cream vegan butter and brown sugar until combined. add the fresh ginger and mix. in a bowl, sift all the remaining dry ingredients, in increments add to butter mixture, mix until combined
next, add the slow ass molasses and baking soda mixture. mix in the chocolate. transfer to fridge. ignore it for a few hours, i ignored it for about 24 hours. it happens
when ready, preheat oven to 325 degrees. Line baking sheets with parchment paper
mix the granulated sugar and sweet ground chocolate on a plate. using an ice cream scoop, or whatever, scoop out dough and roll into balls, then roll around in the sugar + chocolate mixture. transfer balls onto lined baking sheets, fridge for 20 minutes. (martha reversed that step, good for her. i wanted to get that step over with, go from fridge to oven…) bake for 15-18 minutes, allow to cool for 5 minutes and then transfer to wire rack until cool completely.