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CHOCOLATE CHIP GINGERBREAD COOKIES 
1/2 c. butter, softened
1 c. firmly packed brown sugar
1/2 c. + 2 tbsp. half and half
3 tbsp. lemon juice
1 1/2 tbsp. ground ginger
1 1/2 tbsp. ground cinnamon
1 tbsp. ground nutmeg
5 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. soda
1 c. unsulfured molasses
1 1/2 c. semi-sweet chocolate mini morsels

Cream butter; gradually add sugar; beating well. Add half and half, lemon juice, ginger, cinnamon and nutmeg, beating until well blended. Combine flour, baking powder and soda; stir well. Add flour mixture to butter mixture alternately with molasses, beginning and ending with flour mixture. Stir in chocolate morsels. Refrigerate dough at least 2 hours.

Work with 1/2 of dough at a time. Roll to 1/4" thickness, cut with cookie cutter and place on greased and floured cookie sheet (or use Teflon sheet). Bake at 350 degrees for 8 to 10 minutes. Cool on wire racks. Continue cutting cookies until all dough is used. Makes 5 dozen 2" cookies.

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