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Chocolate Chip Gingersnaps




Source of Recipe


by Laurel, from newspaper


Recipe Introduction


This combination of two classics, the chocolate chip cookie and the gingersnap, is a keeper -- but not if you don't like gingersnaps. Note that the dough must chill for an hour before you bake the cookies.


List of Ingredients




• 3/4 c. (1-1/2 sticks) softened butter or margarine
• 1 c. packed brown sugar
• 1 egg
• 1/4 c. molasses
• 2-1/4 c. flour
• 2 tsp. baking soda
• 2-1/2 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/4 tsp. salt
• 1-1/2 c. (9 oz.) semisweet chocolate chips
• 1/4 c. granulated sugar

Recipe



In the large bowl of an electric mixer, combine the softened butter or margarine, brown sugar, egg and molasses, and beat until well-combined.

Sift together the flour, baking soda, ginger, cinnamon, cloves and salt, and add to the egg mixture, beating until well combined.

Add the chocolate chips and stir and fold to distribute them evenly through the batter. Cover the bowl and chill in the refrigerator about 1 hour.

Preheat oven to 375 degrees. Grease a baking sheet (no need to grease again between batches).

Put the granulated sugar in a shallow dish. Pinch off dough and roll into 1-inch balls, dip in the sugar and set on the baking sheet sugared side up, leaving room for the cookies to spread to about 3 inches across.

Bake 10 to 12 minutes, until set and the tops are crackly. Cool on the pan on a wire rack 1 or 2 minutes, then gently -- the cookies tend to break along the crackle lines in the tops -- transfer the cookies to the cooling rack.

Makes 4 dozen.