Chocolate Chunk Gingersnaps

Makes 1 dozen cookies

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/3 teaspoon salt
• 1/4 teaspoon cayenne
• 1/2 teaspoon ground nutmeg
• 4 tablespoons butter
• 1/3 cup sugar
• 1/2 cup brown sugar
• 1/4 cup molasses
• 1 egg white
• 2/3 cup milk chocolate, chopped
• 1/4 cup cocoa nibs
• raw sugar for rolling

Sift together the dry ingredients. Cream the butter with both sugars. Add the molasses and egg whites and mix to combine. Add the chopped milk chocolate and cocoa nibs. Scoop dough into balls and roll in raw sugar.

Bake at 325˚F for about 6 minutes or until crispy. (For a softer cookie, bake for less time.)