Soft chocolate gingerbread cookies

Ingredients:

• 350 g semi-sweet chocolate, chopped (not granulated)
• 5 tablespoons unsalted butter
• 1 cup almond flour
• 0.5 cups premium flour
• 1.5 tsp ground ginger
• 3/4 tsp baking powder
• 0.5 tsp ground cinnamon
• 1/4 teaspoon fine salt
• 1/8 tsp ground allspice
• 1/8 tsp freshly grated nutmeg
• 0.5 cup dark brown sugar
• 3 large eggs
• 1 cup granulated sugar
• Powdered sugar, for dusting (optional)

Preparation:

1. Preheat oven to 175°C. Line two baking sheets with parchment paper.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
2. Combine the chocolate and butter in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth, about 2 minutes. Set aside and let cool slightly.
3. In a medium bowl, combine the almond and wheat flours, ginger, baking powder, cinnamon, salt, allspice, and nutmeg. In a large bowl, beat the brown sugar and eggs with a mixer on medium speed until pale and fluffy. Add the chocolate mixture and mix until smooth. Add the flour mixture and mix on low speed until smooth. Refrigerate the dough until firm but still pliable, at least 1 hour.
4. Place granulated sugar in a shallow bowl. Scoop the dough into 2-cm balls, then roll them in sugar to coat. Place them on prepared baking sheets, spacing them 5 cm apart.
5. Bake until the edges are set but the centers are still soft, 8-10 minutes. Let the cookies cool on the baking sheets for 3-5 minutes, then transfer them to a wire rack and let cool completely. Dust with powdered sugar, if desired.