double chocolate cookies

this is a great vegan cookie. all chocolate. all good.
it's an adaptation of our chocolate gingerbread cookies.

• 7 ounces best-quality semisweet chocolate, or chips
• 1 1/2 cups plus 1 tablespoon all-purpose flour
• 2 tablespoons cocoa powder
• 8 tablespoons (1 stick) soy margarine
• 3/4 cup dark-brown sugar, packed
• 1/4 cup unsulfured light molasses
• 2 teaspoons vanilla
• 1 teaspoon baking soda
• 1/4 cup granulated sugar

1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour and cocoa.
2. In the bowl of an electric mixer,fitted with the paddle attachment, beat margarine until whitened, about 4 minutes. Add brown sugar and vanilla; beat until combined. Add molasses; beat until combined.
3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into margarine mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
4. Heat oven to 325°. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.