Chewy Ginger and Chocolate Chip Molasses Cookies
Makes roughly 4 dozen
Adapted from Gourmet 
2 1/4 cup flour
2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon dry mustard powder
1/2 teaspoon ground cloves
3/4 cup (1 1/2 sticks) butter, softened
1 cup brown sugar
1/4 cup molasses
1/4 cup crystallized ginger, finely chopped
1/2 cup chocolate chips
1/4 cup sugar + 1/2 teaspoon ground ginger (for coating)
Preheat the oven to 350 and line a baking sheet with parchment. In a small bowl whisk together the sugar and ground ginger and set aside.
Combine the flour, salt, baking soda and spices in a medium bowl.Beat the butter and brown sugar together until light and fluffy. Add the egg and molasses andcontinue to beat until well combined. Add the flour mixture in two batches, stirring well after each addition, then mix in the ginger and chocolate chips.
Portion out dough using a small scoop and roll each ball in the ginger sugar mixture. Place on the prepared sheet about 2 inches apart. Bake for 11 minutes or until lightly browned and the top of each cookie has cracked slightly. Let cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.