chocolate chip ginger chewies

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!