8 tablespoons trans-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 1/2 cups plus 1 tablespoon flour
1 1/4 teaspoon 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
In the bowl of an electric mixer, fitted with the paddle attachment, beat margarine, ginger, and sugars until whitened, about 4 minutes..
Add molasses and dry ingredients; scrape bowl and mix well. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate or freeze until firm, 2 hours or more.
Heat oven to 325F.
Roll dough into 1 1/2 inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.