Whisk together dry ingredients.
Cream butter with sugars.
Add eggs and vanilla.
Add grated ginger, then add crystallized ginger.
Rough chop chocolate and add to the mixture.
Chill dough for at least 1 hour.
Place parchment paper or silicone pad on top of cookie sheet.
Preheat oven to 350 degrees.
Using a small ice cream scoop or tablespoon, form dough into one inch balls and roll in sugar.
Place onto the parchment paper 1½ inches apart.
Bake for 7 minutes.
Rotate the cookie sheet and bake for 8 more minutes.
Remove from oven, allow to cool and serve.
Makes 16 to 24 cookies.