Directions

1. In a bowl, add chocolate chips to a bowl and heat in the microwave in 30 second increments until it’s completely melted.

2. To a silicon mat, thinly spread out the chocolate on the mat, sprinkle flaky sea salt, and place in the freezer.

3. In a medium pan set to medium heat, add the stick of butter and occasionally stir until the milk solids turn amber.

4. Remove from heat. Fill a large bowl with ice and some water and place a smaller bowl into the bowl. Carefully pour the butter into the smaller bowl and continue stirring until the butter starts to solidify.

5. Once the butter has solidified and comes to room temperature, add to a mixing bowl and add in both of the sugars and mix until combined.

6. Add the egg and oil and mix again until just combined.

7. Add the flour, baking soda, ginger, and cinnamon and mix until just combined.

8. Remove the frozen chocolate from the freezer and chop into small chunks.

9. Add this and the candied ginger to the cookie dough and mix until combined.

10. Let the dough sit in the fridge for 30 minutes.

11. Preheat the oven to 350° F and scoop 2 tablespoons of dough onto a baking sheet roughly 2 inches apart to account for spread.

12. Bake for 9 minutes on the bottom rack and then rotate the pan to the top rack for 2 minutes.

13. Let cool and enjoy!