Chewy Chocolate Chip Ginger Cookies

 Hmmm, what shall I say? It's getting wintery out. December 3rd already. And while iced chai tea lattes are splendid in warm weather, you know what's even better? A steaming cup of chai tea in your kitchen in your fluffy socks in december.

And you know what's even better than that? Cookies. Gingery, chewy cookies for dunking and nomming. Sound good? Yes. And like many cookies in the world, pretty easy to make. I may not be a great fan of ginger, but here, a little fresh grated ginger makes the world seem warm again, in that way that you know your toes are a bit cold but your stomach is glowing.

Chewy Chocolate Chip Ginger Cookies

2 dozen.

adapted from Joy the Baker

1 heaping cup all-purpose flour
1 tsp baking soda
dash salt
1 tsp ground cinnamon
1 tsp freshly grated ginger
1/2 tsp ground cloves
1/2 stick unsalted butter, softened
1/2 cup brown sugar
1 large egg
1/8 cup molasses
1/3 cup chocolate chips
1/8 cup granulated sugar, for rolling dough balls

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or spray lightly with cooking spray.

Whisk the flour, baking soda, spices and salt in a medium bowl and set aside. 

 In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended, about 2 minutes. 

Add the egg and molasses and mix until blended and an even light color, about 1 minute.

By hand, add the flour mixture, mixing just to incorporate. Fold in the chocolate chips.

Spread the granulated sugar into a small bowl. Roll a heaping tablespoon of dough between the palms of your hands into a ball, toss the ball in sugar to coat and place on the prepared baking sheet. Continue making cookies, spacing them about 2 inches apart.

Bake the cookies one sheet at a time until the tops feel firm but are still soft in the center and there are several large cracks on top, about 12-14 minutes.

Cool the cookies on the baking sheet for 5 minutes, then transfer to a plate for eating or an airtight plastic container to store for up to 4-5 days.