Ingredients

• 1/4 cup turbinado or other granulated sugar
• 1/4 cup extra-brut cocoa* or regular unsweetened cocoa
• 1 tablespoon peeled and grated fresh ginger
• 1/4 cup minced candied ginger
• 3/4 cup semisweet chocolate chips, or bittersweet chocolate chopped into small chunks
• 1 chilled log of butter shortbread cookie dough
• *Extra-Brut cocoa, a specialty cocoa available at gourmet shops and baking supplies stores, makes extra-dark, extra-rich cakes, cookies, and more. If you can't find it, use any Dutch process cocoa.

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Instructions

1. Preheat the oven to 325°F. On a large plate, combine the sugar, cocoa, gingers, and chocolate and mix. Set aside.
2. Cut the log into twenty 1/2-inch rounds. Firmly press one cut surface of each round into the cocoa mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
3. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.