1/4 cup turbinado or other granulated sugar
3 tbsp extra-brut cocoa* or regular unsweetened cocoa (we used regular unsweetened)
1/4 cup minced candied ginger
3/4 cup semisweet chocolate chips (if your chocolate chips are on the larger side, run your knife through them a few times to roughly chop them)
1 chilled log of butter shortbread cookie dough
Preheat the oven to 325°F. Combine the sugar, cocoa, ginger, and chocolate chips in a food processor or mini food-prep. Pulse several times to mix ingredients together. Pour chocolate-ginger mixture onto a plate. Set aside.
Cut the log into twenty 1/2-inch rounds. Firmly press one cut surface of each round into the cocoa mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets. If the topping doesn't adhere very well (mine didn't), then go ahead and sprinkle more on top.
Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.