Ingredients: 12 ounces mini bittersweet chocolate chips 1/4 cup unsalted butter cut into chunks 3 large eggs at room temperature 1 cup sugar 3/4 cup flour 1 teaspoon baking powder 1/4 teaspoon salt Ginger Caramels cut into 1 inch squares 1 teaspoon crystallized ginger Directions: 1. Place chocolate and butter into a heat safe bowl and set bowl over a saucepan filled with 1 inch of simmering water. 2. Stir chocolate until fully melted then remove from heat and let cool to room temperature. 3. Whisk in eggs and sugar until fully incorporated. 4. Now add in flour, baking powder and salt. Stir until dough comes together and then chill for about 2 hours. 5. 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.) 6. Be sure your cookie sheet is lined in parchment. 7. 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. Do this six times and place on parchment lined cookie sheet. 8. Bake six cookies for 8 minutes. (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. 9. 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.