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Preheat oven to 350°F. Line 2 baking sheets with parchment paper
or silpat mats.
2. Sift flour, baking soda, ginger, cinnamon and salt into a medium
bowl and set aside. In a large bowl and using an electric mixer on
medium speed, beat butter and brown sugar until smooth and
blended, about 1 minute. Add egg and molasses and mix until
blended. Reduce mixer speed to low and add flour mixture, mixing
just to incorporate. Stir in the chocolate chips.
3. Spread the sugar on a large piece of wax or parchment paper.
Roll a rounded Tablespoon of dough between the palms of your
hands into a 1 1/4-inch ball. Roll the ball in sugar. Place cookies on
prepared baking sheets, spaced 2 inches apart. Bake cookies one
sheet at a time until they feel firm on top but soft in the center and
have several cracks, about 14 minutes.
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