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Chocolate Ginger Cookies

Idea gallery #1392
Chocolate Ginger Cookies
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
  • alt images
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.
Matching Images
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  • White Coarse Sugar / Sugar Crystals
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