|1 3/4 cups||white whole wheat flour|
|1/4 cup||unsweetened cocoa powder|
|1 teaspoon||ground cinnamon|
|1 teaspoon||ground ginger|
|3/4 teaspoon||baking soda|
|1/2 teaspoon||ground cloves|
|1/2 cup plus 3 tablespoons||sugar|
|1/3 cup||canola oil|
|1/4 cup||dark molasses|
|1/4 cup||dark chocolate chips|
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
Whisk together flour, cocoa powder, cinnamon, ginger, baking soda, cloves, and salt in a medium bowl. Whisk together 1/2 cup of sugar, oil, molasses, and egg in a large bowl. Add flour mixture and chocolate chips to the sugar mixture just until blended.
Sprinkle remaining 3 tablespoons of sugar on a small plate. Roll the dough into 1 1/2-inch balls, making a total of 24 balls. Roll the balls in the sugar and place on the baking sheets about 2 inches apart. Bake until cookies are cracked slightly and soft in the center, 12 – 15 minutes. Let cool 5 minutes, then transfer the cookies to wire racks to cool completely.
|Serving Size||1 cookie|
|Sat Fat||0.5 g|
|Trans Fat||0 g|