Chocolate Kissed Gingerbread Cookies

Chocolate Kissed Gingerbread Cookies

3 cups flour
2 tsp. ginger
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. nutmeg (I omitted)
1/4 tsp. salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar
1 tsp. vanilla extract
Semi-sweet or dark chocolate disks (I used Trader Joe’s chocolate callets)*

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
Using a mixer, beat butter and brown sugar on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a callet into the center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.