Chewy Chocolate Gingerbread CookiesServes: 24 | Serving Size: 1 cookieIngredients:

• 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)

Directions:

1. In the bowl of an electric mixer fitted with the paddle attachment, beat margarine, ginger, and sugars until creamed, about 4 minutes.
2. Add molasses and dry ingredients and mix well. Stir in chocolate.
3. 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.
4. Heat oven to 325° F.
5. 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.
6. 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.
7. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Information:

• 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.