1 cup firmly packed brown sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground ginger
1 (12-ounce) package dark chocolate chips*
1/2 cup chopped crystallized ginger
1 1/2 cups powdered sugar
2 to 3 tablespoons milk
Heat oven to 350°F. Combine butter and brown sugar in large bowl; beat at medium speed until creamy. Add egg and vanilla; continue beating, scraping bowl occasionally, until well mixed. Add flour, baking soda, salt and ground ginger; beat at low speed until well mixed. Stir in chocolate chips and crystallized ginger.
Drop dough by level tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack. Cool 5 minutes.
Combine powdered sugar and enough milk for desired drizzling consistency. Drizzle glaze over warm cookies. Cool completely.
*Substitute real semi-sweet chocolate chips.
Freeze cookies after baking for longer storage or freeze level tablespoonsfuls of cookie dough individually on cookie sheet. Once cookie dough balls are frozen, place in resealable plastic freezer bags. Freeze up to 3 months.