It says clear as day that I needed to use crystallized ginger and I didn't. And so now I submit the official, rule-abiding, entry - Coco Ginger Cookies aka color inside the lines cookie!
4 oz (113g) Coarsely chopped chocolate (the darkest you can get - I used Lindt 85%) 1 3/4 C. (211g) AP Flour 1/4 C. (20g) Cocoa powder 1 t. Baking soda Pinch Salt 1 C. (227g) Unsalted butter 1 C. (227g) Brown sugar 1/2 C. (100g) Granulated sugar 2 Eggs at room temp 1 T. Vanilla 1 C. Ginger People Crystallized Ginger, coarsely chopped 3/4 C. Chocolate chips
Heat chopped chocolate in microwave until just melted, allow to sit 5 minutes.
Whisk flour, cocoa, soda and salt in a bowl. In mixer, cream butter until light, then add sugars and beat for 3 minutes. Scrape sides of bowl and add eggs one at a time. Then the vanilla and chocolate. Once combined, stop.
On low speed, add the flour mixture in three portions until just combined. Hand stir the ginger pieces into the dough.
Scoop the dough onto your baking sheets, chill for 30 minutes and bake at 350F until done.