There is only one thing I would have changed about this cookie. I ran out of the semi-fine sanding sugar from Surfas that I've used previously to coat the cookies before baking, so I used coarse sanding sugar instead. (If you look at the photo from the last time I made these cookies, you can see the difference -- the sugar crystals were much larger this time around.) The coarse sugar is a little much and the overly crunchy texture distracts and detracts from the wonderful underlying flavor of the cookie. That said, the cookie is still so delicious that most people probably didn't notice.Recipe: Double-Ginger Chocolate Chunk Cookies by Susan Spungen for more.com.
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