A ginger lover's delight! Chunks of crystallized ginger add spice to these moist, chocolatey cookies.
4 dozen 2-inch cookies
2 1/2 cups unsifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon salt
2 cups (12 ounces) GUITTARD REAL SEMISWEET CHOCOLATE CHIPS
1/4 cup butter
2 tablespoons milk
1/2 cup light molasses
1 large egg
3/4 cup toasted almonds, coarsely chopped
1/2 cup crystallized ginger, chopped
Lightly grease cookie sheets. Sift flour, baking powder, baking soda, spices, and salt into medium bowl; set aside.
Combine chips, butter, milk, and molasses in top of double boiler over low heat, stirring until melted and smooth. Remove from heat. Mix in egg, then dry ingredients. Stir in almonds and crystallized ginger. Cover; refrigerate for 15 minutes or until firm enough to handle.
Preheat oven to 375ºF. Roll well-rounded teaspoonfuls of dough between palms of hands into smooth, shiny balls. Place about 2-inches apart on baking sheet. Flatten slightly with palms. Bake for 7-8 minutes. Let stand 2 minutes before transferring to cooling racks.
Microwave instructions: Combine chips, butter, milk, and molasses in large microproof bowl. Heat at medium power (50% or level 5) for 2 minutes; stir well. Repeat for 30 seconds, stirring until smooth. Proceed as directed above.