5 1/3cupssemi-sweet chocolate chipsdivided (I used Guittard)
1/2cup8 Tablespoons unsalted butter, chopped
1cuplight brown sugarlightly packed
1 1/2cupsself-rising flour
1/2teaspoonfine sea salt
3/4cupchopped crystallized ginger
7ounceswhite chocolate chipsgood quality--cheap ones don't have cocoa butter--I used Guittard
Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
In a large, microwavable mixing bowl, heat 4 cups of semi-sweet chocolate chips with the butter at 50% power in 30 second intervals, stirring in between, until melted. (It took about 3 minutes total in my microwave.)
Once melted, set aside for 10 minutes.
In the bowl of a stand mixer, beat eggs and brown sugar until well mixed.
Beat in the melted chocolate/butter and vanilla bean seeds.
Add the flour and sea salt, mixing until just incorporated.
Remove bowl from mixer and stir in ginger and remaining 1 1/3 cups semi-sweet chocolate chips, then let sit for 10 minutes.
Using a small cookie scoop, portion out the dough onto the cookie sheets, spacing 1 1/2-2 inches apart.
Press 4-6 white chocolate chips into each scoop of dough.
Bake for about 12 minutes, or until cookies are puffed up and slightly dry.
Leave on cookie sheet for 4 minutes before transferring to wire rack to cool completely.
This is a doubled version of the original recipe, slightly altered. The original said it made 2 dozen cookies; miraculously, I ended up with just under 7 dozen cookies when I doubled it.