Milk Chocolate Chip Gingersnaps

As is right and proper, the day after Thanksgiving I started the holiday baking. Just a sort of warm-up round, with much more to come. This is a recipe I got from the Cooking Light bulletin board last year. This particular batch didn't turn out perfectly--I had less molasses than I thought I did, and wasn't willing to go out and get some more at the last minute--but they are entirely snackable and yummy.

2 1/4 c all-purpose flour
2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 1/2 tsp ground ginger
3/4 c unsalted butter
1 c packed light brown sugar
1 large egg
1/4 c molasses
1 1/2 c milk chocolate chips
1/4 c granulated sugar

1. Preheat the oven to 350F.
2. Mix dry ingredients in a medium bowl.
3. In a mixer, cream the butter and brown sugar for about a minute.
   
4. Add the egg and molasses, mix until blended.
5. At low speed, mix in the dry ingredients.
6. Mix in chips.
7. Form dough into balls, roll in granulated sugar, and place on cookie sheets about 2" apart.
8. Bake for about 14 minutes. Cool on sheet for 5 minutes, then transfer to rack.
   

Is it possible that this is the first cookie recipe I've blogged? I haven't used the label before....