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1
PLACE oven racks on top third and bottom third of oven; PREHEAT oven to 350F and LINE two baking sheets with waxed paper.
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2
WHISK step ONE ingredients in a medium bowl: 2 1/2 cups all-purpose flour, 1/2 cup crystallized ginger, 2 teaspoons baking soda, and 1/4 teaspoon salt.
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3
BEAT 3/4 cup sweet cream butter in a large bowl until creamy, using an electric mixer, about 2 minutes; SLOWLY beat in 1 cup golden brown sugar on medium-high speed until fluffy, about 3 minutes.
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4
ADD step FOUR ingredients: 1 large egg, 1/4 cup Grade A clover honey, 2-3 teaspoons peeled finely grated fresh ginger, 1 teaspoon ginger powder, 1 teaspoon cinnamon, and 1/2 teaspoon ground cloves; BEAT just until blended.
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5
ADD flour mixture in two additions, beating on low speed until just blended between additions.
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6
PLACE 1/2 cup granulated sugar into same bowl flour mixture was in previously.
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7
MEASURE 1 tablespoon of dough; ROLL into a ball between palms of hands, then roll in sugar in bowl to coat evenly and thoroughly; PLACE on baking sheet and flatten just slightly; REPEAT process with remaining cookie dough; ARRANGE cookies 1 1/2 to 2 inches apart.
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8
PRESS 5-6 Ghirardelli 60% Cacao Bittersweet Chocolate Chips evenly onto top surface of each cookie.
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9
BAKE cookies at 350F until surfaces crack yet are slightly soft in the center (between 13-15 minutes); COOL completely on waxed paper sheets over rack; REMOVE cookies when cooled.
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10
SERVE and enjoy!
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11
STORE in a cookie jar, or in an airtight container at room temperature.
