Crystallized Gingerbread Chocolate Chip Cookies

Directions

1. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs, molasses and vanilla. In another bowl, whisk flour, baking soda, ground ginger, cinnamon, salt and pepper; gradually beat into creamed mixture. Stir in chocolate chips and crystallized ginger. Refrigerate, covered, until firm enough to shape, at least 2 hours.
2. Preheat oven to 350°. Shape 1 level tablespoon dough into balls; roll in additional sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until set and edges begin to brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in airtight containers.