Milk Chocolate Gingersnaps

Steps

1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silpat mats.

2. Sift the flour, baking soda, ginger, cinnamon and salt into a medium bowl and set aside.

3. In a large bowl and using an electric mixer on medium speed, beat the butter and brown sugar until smooth and blended, about 1 minute. Add the egg and molasses and mix until blended. Reduce mixer speed to low and add the flour mixture, mixing just to incorporate. Stir in the chocolate chips.

4. Spread the sugar on a large piece of wax or parchment paper. Roll a rounded tablespoon of dough between the palms of your hands into a 1¼ inch ball. Roll the ball in sugar. Place the cookies on the prepared baking sheets, spaced 2 inches apart.

5. Bake the cookies one sheet at a time until they feel firm on top but soft in the center and have several cracks, about 14 minutes. Cool the cookies on baking sheets for 5 minutes. Use a wide metal spatula to transfer the cookies to a wire rack to cool completely.