• 2 ½ cups unsifted all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1/8 teaspoon salt
• 2 cups E. Guittard Semisweet Chocolate Chips
• ¼ cup butter
• 2 tablespoons milk
• ½ cup light molasses
• 1 large egg
• 3/4 cup blanced almonds, toasted & chopped
• ½ cup crystallized ginger, chopped
• White Sugar Crystals

Preheat oven to 350º F. Spread nuts in a single layer on a parchment-lined baking sheet. Place in the middle rack of the oven and toast for 10-15 minutes. Stir the nuts halfway through the cooking time. Once toasted, remove from the oven and transfer the nuts to a cool plate or pan. Allow to cool. Line cookie sheets with parchment paper. Sift flour, baking powder, baking soda, spices and salt into medium bowl; set aside. Combine chips, butter, milk and molasses in a heavy saucepan over low heat, stirring until melted and smooth. Remove from heat. Mix in egg, then dry ingredients. Stir in toasted almonds and crystallized ginger. Cover; refrigerate for 15 minutes or until firm enough to handle. Reheat oven to 375ºF. Using a cookie scoop, scoop the mixture and shape into wellrounded shiny balls. Place about 2-inches apart on baking sheet. Flatten slightly with palms. Sprinkle cookies with sugar crystals. Bake for 7-8 minutes. Let stand 2 minutes before transferring to cooling racks. Adapted recipe from www.guittard.com.