Mix together the flour, baking soda, cinnamon, ginger and salt; set aside.

Beat the shortening and sugar together with an electric mixer. When creamy, beat in the vanilla, molasses and egg, scraping sides of bowl well.

By hand, stir in the flour mixture, followed by the chocolate chips. Shape dough into balls about ¾ inch and dip tops in sparkly sugar.

Set cookies on an ungreased, preferably uninsulated cookie sheet and bake for 10-12 minutes. Mine were perfect at 11 minutes. Let cookie sit on sheet for not more than a minute, then remove to rack to cool and crisp.