- 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 in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.