I made these cookies last night and I was so impressed with the results! The cookies are deliciously chocolaty with the crystallized ginger giving a good kick! I made this recipe in the UK, and couldn't find the bittersweet etc. bakers chocolate, so I just used 8 ounces of bakers dark chocolate. Turns out 50 grams is about 2 ounces.
I've never used a double boiler before. Couldn't be easier. I was surprised at how little flour is used, but it works! Next time I will take more time to cut the ginger pieces smaller. They should really be the same size as the chocolate chips.
I found 9 minutes to be a perfect cooking time. When it came to cooling them, I tried the rack, but they were too fragile for the rack and fell apart. Also, to fragile for the spatula. So I ended up lifting the parchment paper off the tray and resting on a cold glass table. Once they cooled I was able to lift them off the paper very easily.