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Chewy Chocolate Gingerbread Cookies

Nutrition Information
Calories: 146
Total Fat: 6.8g
Saturated Fat: 4.1g
Trans Fat:  
Cholesterol: 10mg
Sodium: 56mg
Carbohydrates: 21.1g
Dietary Fiber: 0.9g
Sugars: 12.9g
Protein: 1.5g
Vitamin A: 125iu (2%)
Vitamin C: 0mg (0%)
Calcium: 19mg (1%)
Iron: 1.2mg (6%)

Yield: Makes 24 cookies. One cookie per serving.

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.

Total Preparation & Cooking Time: 42 min. (30 Prep, 12 Cook)

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