Chewy Ginger Chocolate Chip Cookies
- 2 1/4 cups flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 1/2 sticks butter, softened
- 1 cup brown sugar
- 1 egg
- 1/4 cup molasses
- 1 cup chocolate chips
- 1/4 cup granulated sugar (for rolling dough)
Pre-heat the oven to 350°F. Line two baking sheets with parchment paper.
Sift the flour, baking soda, salt, cinnamon and ginger in a small bowl and set aside. Beat the butter and brown sugar with an electric mixer until well blended, about two minutes. Add the egg and molasses and beat until light in color and well blended, another minute or so. Add the flour mixture and mix until just incorporated. Fold in the chocolate chips.
Roll the dough into 1 tablespoon-size balls and roll each ball in the granulated sugar. Place the balls on cookie sheets (12 per sheet). Bake for 10 minutes – the cookies will look puffed up and have cracks, which is the way they should look; they will deflate as they cool. Let the cookies cool on the cookie sheets for 5 minutes, then move to cooling racks.
Store in an airtight container at room temperature for up to four days.