Thick and chewy double ginger cookies with flavorful pieces of crystallized ginger.

In a saucepan on the stove or in the microwave, melt the butter along with the brown sugar and honey. Mix it together and let it cool down a bit.

In a bowl, whisk together the flour, ground ginger, baking soda and salt. Set aside.

Chop the crystallised ginger into ⅛- ¼ inch pieces (2-3mm). Set aside.

Whisk the egg and vanilla into the butter and sugar mixture. 

Add in the dry ingredients and chopped ginger and mix it together until well combined. It will be a sticky dough.

Cover the bowl and chill the dough for a minimum of 2 hours (or up to 2 days) until the dough has stiffened.

Preheat the oven. Scoop 2 tablespoons of dough for each cookie, and roll it into a ball.

Roll each cookie dough ball in granulated sugar. Set the cookie dough balls on parchment paper or silicone sheet lined cookie trays, 2 inches apart.

Bake the cookies for 12-14 minutes until puffed and golden around the edges.

The middle of the cookie will still be soft. Leave the cookies to cool on the sheet before transferring to a wire rack.