One of my favorites: Milk Chocolate Chip Gingersnap Cookies.
Milk Chocolate Chip Gingersnap Cookies
2 1/4 cups unbleached all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 teaspoons ground ginger
3/4 cup (1 1/2 sticks) unsalted butter at room temperature
1 cup packed light brown sugar
1 large egg
1/4 cup molasses
1 1/2 cups (about 9 oz.) milk chocolate chips
1/4 cup granulated sugar (for rolling cookies in)
Position a rack in the middle of the oven and preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Sift flour, baking soda, salt, cinnamon, and ginger in a medium bowl and set aside. In a large bowl and using an electric mixer at medium speed, beat butter and brown sugar until smoothly blended. Add egg and molasses and mix. Reduce mixer speed to low and add flour mixture, mixing just to incorporate. Mix in chocolate chips.
Roll dough into 1 1/4 inch balls (I always use my cookie scoop) and roll dough ball in granulated sugar. Place cookies on baking sheets about 2 inches apart. Bake cookies one sheet at a time until they feel firm on top but soft in center and have several cracks (about 14 minutes).