Let’s talk ginger.
Place chocolate and butter into a heat safe bowl and set bowl over a saucepan filled with 1 inch of simmering water.
Now add in flour, baking powder and salt. Stir until dough comes together and then chill for about 2 hours.
When ready to prepare cookies, remove dough from fridge and using a small cookie scoop, prepare 12 scoops of dough. (Each cookie will use 2 cookie dough balls.)
Press the dough ball flat to about 1/2 inch thickness and place a ginger caramel inside. Press another flattened dough ball on top and press sides together, making sure there is a tight seal.
Bake six cookies for 8 minutes at 350. (you will be baking for one more minute after adding ginger. If not adding crystallized ginger, bake cookies for 9 minutes.) Repeat until dough is gone.
If adding crystallized ginger pieces, add 5-7 pieces evenly dispersed over cookie. Cookie will spread out considerably, so place ginger pieces all the way to the edge of the cookie.
Put back in oven for 1 minute.
Allow cookies to cool slightly before eating.