I'm a biiiiig gingersnap fan.
Problem is, I don't like crunchy cookies.
There are exceptions.
But, I want a chewy gingersnap.
Which would be an oxymoron.
These are chewy ginger cookies.
And, hey, why not, let's throw in some chocolate chips.
Because Joy said so :)
Chocolate Chip Ginger Chewies
Makes about 2 dozen cookies.
Adapted from Joy the Baker.
2 1/4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 1/2 sticks butter, at room temperature
1 cup brown sugar
1 large egg
1/4 cup molasses
1/2 cup chocolate chip
1/4 cup sugar, for rolling dough balls
Preheat the oven to 350*. Line two baking sheets with parchment paper.
Sift the flour, baking soda, spices and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smooth, about 2 minutes.
Add the egg and molasses and mix until blended and an even light color, about a minute.
On low speed, add the flour mixture, mixing only until combined. Fold in the chocolate chips.
Pour the sugar into a small bowl. Roll a heaping tablespoon of dough between the palms of your hands into a ball, toss the ball in sugar to coat and place on the prepared baking sheet. Continue making cookies, spacing them about 2 inches apart.
Bake the cookies until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 12-14 minutes. Cool the cookies on the baking sheet for 5 minutes, then remove to cool completely. Enjoy!