These chocolate star gingersnap cookies are soft and chewy on the inside with a slightly crisp exterior and they're topped with a sweet milk chocolate star that melts in your mouth.
In electric mixer, combine brown sugar, butter and molasses; beat at medium speed until smooth. Add egg; beat well.
Add flour, baking soda, ginger, cinnamon and cloves; beat until well mixed. Shape dough into 1-inch balls; roll in sugar. Place 2 in apart on ungreased cookie sheets. Bake 7-9 minutes or until tops are cracked and edges set. Immediately press 1 candy into center of cookie. Cool one minute before removing to wire rack to cool completely.
Notes
I usually get about 2 1/2 dozen cookies but you may get more or less depending on the size of your rolled cookie dough balls.