Chocolate Ginger Cookies

chocolate ginger cookies


  • 2½  cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. ginger
  • ½ ground cinnamon
  • ¼ tsp. ground cloves
  • ⅛ tsp. salt
  • 2 cups E. Guittard Semisweet Chocolate Chips
  • ¼ cup butter
  • 2 tbs. milk
  • ½ cup light molasses
  • 1 large egg
  • ¾ cup blanched almonds, toasted and chopped
  • ½ cup crystallized ginger, chopped

Preheat oven to 350°F. Spread nuts in a single layer on a parchment-lined baking sheet. Place on 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 a 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. Heat oven to 375°F. Using a cookie scoop, scoop the mixture and shape into well-rounded balls. Place about 2 inches apart on the 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

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