In the bowl of an electric mixer, combine the melted butter, brown sugar, white sugar and freshly grated ginger. Beat on medium speed for 2-3 minutes until well mixed (or whisk well). Scrape down the mixing bowl.
½ Cup Vegan Butter, 1 Tablespoon Fresh Ginger, ⅓ Cup Dark Brown Sugar, ⅓ Cup Sugar
Add the molasses and egg. Beat until congealed, like the consistency of pudding. About 1 minute.
½ Cup Molasses, 1 Egg
Turn the mixer to the lowest setting. Add the flour mixture and stir until it is about half incorporated. Some flour should still be visible.
Add the chocolate chips and continue to stir until all of the flour is incorporated.
1 Cup Allergen Free Mini Chocolate Chips
Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours.
Preheat the oven to 325 degrees and line two baking sheets with parchment paper.
Pour ¼ cup of sugar into a small bowl. Scoop the cookie dough into balls about the size of a golf ball. Roll them between your hands to smooth. Roll the balls in the bowl of sugar, coating all sides. Place them on the prepared baking sheet.
Sugar for coating the cookie dough balls
Flatten the dough balls slightly, so they are discs about ¼" thick. Bake for 9-10 minutes until edges are just set. The centers will still be quite soft. Remove from the oven and cool on the baking sheet for 1 minutes. Carefully move to a wire rack to cool completely.