Ingredients and Supplies
- 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.