This recipe was originally shared at Christmas. Hence the pretty stack of cookies all wrapped up in a bow.
Don't let the wrapping deceive you, these cookies are yummeriffic any time of the year. These Dark Chocolate Chip Gingersnaps are an adaptation of my favorite Elyn's Ginger Cookies
3/4 cups shortening
1 cup sugar
1/4 cup molasses
2 cups flour
1 1/2 tsp ginger
1/2 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 cup dark chocolate chips
Cream shortening and sugar together. Add egg and molasses until well combined. Combine dry ingredients in a separate bowl. Slowly incorporate dry mixture into wet mixture. Stir in chocolate chips.
Now you have a lovely dough which you could always package up with the recipe for a neighbor gift.
If you want cookies, let's keep going.
Preheat oven to 350 degrees.
Scoop out uniform sized balls of dough. I like to use a cookie scoop.
Roll the scoop into a ball.
Drop the ball into a small cup of sugar, coating just one side.
Place ball onto a cookie sheet, sugar side up. Using one to two fingers, slightly press the ball flat.
Cook for 12-15 minutes until slightly golden. Remove and let cool on pan for 5 minutes. Then remove cookies onto a cooling rack.
Once completely cool, you can wrap them up sweetly and give them to just about anyone who loves cookies.
Or you could give into your craving, pour a glass of milk and eat a couple yourself!