CHOCOLATE COVERED GINGERSNAPS

CHOCOLATE COVERED GINGERSNAPS image

Yield 5 dozen

Number Of Ingredients 10

¾ cup (1½ sticks) butter, room temperature
1½ cups sugar (divided)
1 egg
¼ cup molasses
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons baking soda
2 cups flour
1 cup semisweet chocolate chips, melted

Steps:

In large mixing bowl, cream margarine and 1 cup of the sugar. Beat in egg and molasses. Add ginger, cinnamon, cloves and baking soda, then gradually add flour. Preheat oven to 375 degrees. Grease cookie sheets. Roll 2 teaspoons of dough into balls. Then roll balls in remaining ½ cup sugar. Place on cookie sheet. Bake in preheated oven 10 to 12 minutes. Let stand 1 minute out of the oven before removing from cookie sheet. Cool. When cooled, flip cookies over and brush bottom of each cookie with melted chocolate. Place upside down on rack until chocolate is set. Store in airtight container.