Spiced Chocolate Cookies for Cozy Fall Days

In a medium mixing bowl, combine the *all-purpose flour*, *cocoa powder*, *cinnamon*, *ginger*, and *baking powder*. Stir well to ensure all the dry ingredients are evenly distributed.

In a large bowl, cream the *room temperature butter* with the *granulated sugar* until the mixture becomes light and fluffy. This should take a few minutes of vigorous mixing.

Drizzle in the *honey* and mix until everything is well combined, forming a smooth paste.

Gradually incorporate the dry ingredients into the butter mixture. Stir until a dough forms, ensuring that the flour mixture is completely absorbed.

Add the *chopped chocolate* into the dough, gently mixing it in until evenly distributed.

Pinch off pieces of dough weighing approximately *40 grams* (1.5 ounces). Roll them into small balls.

Roll each dough ball in extra granulated sugar until it is well-coated.

Arrange the sugar-coated dough balls onto a baking sheet lined with parchment paper.

Bake in a *preheated oven at 180°C (350°F)* for about *13-15 minutes*, or until *cracks* appear on the surface. They should remain soft when first taken out of the oven.

Allow the cookies to cool completely on a wire rack before serving. This cooling process will help them firm up.