Gingersnap Chocolate Chip Cookies

It’s still winter up here in Omaha; so last week Faith baked a batch of our favorite gingersnaps: soft, chewy cookies with lumps of chocolate. What could be better for a cold, windy afternoon? The recipe that I use is typed on a little card with a note from my mom at the bottom:”  Good luck, Julie.  Love, Mom.” They have been my favorite for years, although mom’s recipe didn’t have the chocolate chips.  We figured adding them would be the only way to improve these cookies.

3/4 c. shortening

1 c. brown sugar

1/4 c. molasses

1 egg

2 1/4 c. flour

2 teasp. soda

1/2  teasp. salt

1 teasp. ginger

1 teasp. cinnamon

1/2 teasp. cloves (ground)

1 c. chocolate chips

Oven temp: 350.  Grease the cookie sheets.

Cream shortening, sugar, molasses and egg.  Stir in dry ingredients. Add chocolate chips.  Roll into small balls and dip the tops in white sugar.  Bake on a greased cookie sheet for about 8 minutes.  Should make about 4 dozen depending on size of cookies and whether you can keep your fingers out of the dough.

Faith used a little honey in the last batch, because she thought that they looked too dry.

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