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1
Position rack in center of oven and preheat to 325F.
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2
Line 2 large baking sheets with parchment paper.
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3
Whisk first 7 ingredients in large bowl to blend.
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4
Stir brown sugar, butter, and molasses in medium saucepan over low heat until melted.
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5
Increase heat to medium-high and bring to boil, stirring constantly.
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6
Remove from heat.
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7
Let cool 10 minutes.
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8
Whisk egg in medium bowl to blend.
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9
Gradually whisk molasses mixture into egg.
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10
Using electric mixer, gradually beat molasses mixture into flour mixture until just blended.
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11
Roll dough out on lightly floured surface to 12x10-inch rectangle.
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12
Cut out gingerbread with cookie cutters.
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13
Transfer to baking sheets, spacing 1 inch apart.
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14
Gather scraps and roll out on lightly floured surface; cut out additional cookies.
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15
Repeat until all dough is used.
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16
Bake cookies, 1 sheet at a time, until puffed and tops are firm, about 10 minutes.
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17
Cool on sheets 5 minutes.
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18
Transfer to rack; cool completely.
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19
Place rack over rimmed baking sheet.
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20
Stir chocolate and oil in top of double boiler set over barely simmering water until melted.
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21
Holding bottom of 1 cookie, dip top into chocolate, allowing excess to drip off.
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22
Transfer cookies, chocolate-side up, to prepared rack.
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23
Repeat with remaining cookies and chocolate.
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24
Decorate cookies with candies or ginger.
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25
Chill cookies until chocolate is set, about 30 minutes.
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26
(Cookies can be made 3 days ahead.
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27
Store in single layer in airtight container in refrigerator.)
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28
Let cookies stand at room temperature 15 minutes before serving.
