Milk Chocolate Gingersnap Cookies

Milk Chocolate Gingersnap Cookies

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons trans-fat free shortening (I use Spectrum Organic)
6 tablespoons unsalted butter, softened
1 cup packed brown sugar
1 large egg
1/4 cup molasses
1 1/4 cups milk chocolate chunks
1/3 cup granulated sugar

Preheat oven to 350

In a medium bowl, whisk together flour, baking soda, ginger, cinnamon and salt.

In a large mixing bowl, cream together butter and sugar until thoroughly combined. Add egg and beat until combined. Beat in molasses. Add flour mixture and stir just until combined - fold in milk chocolate.

Place granulated sugar in a small shallow bowl.

Scoop out tablespoons worth of dough and roll each piece into a ball. Roll each ball into the granulated sugar to coat. Place the dough balls onto parchment lined baking sheets. Bake until the cookies are firm on the sides, but still soft in the center with several cracks on top - about 12 to 14 minutes. Remove and let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Makes about 38 cookies.

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