- 8 tablespoons trans-fat-free stick margarine
- 1 tablespoon grated ginger root
- 1/2 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup unsulfured molasses
- 1 and 1/2 cups plus 1 tablespoon flour
- 1 and 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 7 ounces semisweet chocolate chips
- Additional granulated sugar (for rolling)
- In the bowl of an electric mixer fitted with the paddle attachment, beat margarine, ginger, and sugars until creamed, about 4 minutes.
- Add molasses and dry ingredients and mix well. Stir in chocolate.
- Roll dough onto a piece of plastic wrap. Pat it out until it’s 1-inch thick, then seal and refrigerate until firm, 2 hours or more.
- Heat oven to 325° F.
- Roll dough into 1 and 1/2-inch balls and place each one 2 inches apart on baking sheets. Refrigerate the baking sheets for 20 minutes.
- Place granulated sugar in a bowl and roll each cookie in it. Return the cookies to the sheets and bake until the surfaces crack slightly, about 10 to 12 minutes.
- Let cool for 5 minutes, then transfer to a wire rack to cool completely.
- Serves 24. Each cookie has 113 calories, 2 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 60 mg sodium, 28 g carbohydrate, 1 g fiber, 14 g sugar, and 1 g protein.
- Each serving also contains 3% DV vitamin A, 0% DV?vitamin C, 2% DV calcium, and 6% DV iron.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.