Preheat oven to 350 degrees Fahrenheit. Prep cookie sheets with parchment paper.

In a large bowl (or stand mixer), cream together butter and sugar. Add eggs, minced ginger, and vanilla extract and mix until combined.

In a separate bowl, mix the dry ingredients (flour, cocoa, baking soda and salt). Add to wet mixture until dough forms. It will look like a thick brownie mix.

At this point, you should be able to handle the dough and scoop a heaping tablespoon amount of cookie dough onto a cookie sheet. Place them at least 2 inches apart as cookies will spread a bit. If the dough is too soft to handle, I suggest refrigerating for at least 30 minutes and also in between baking. Bake for 10 minutes.

Remove and let cool for a minute or two on the cookie sheet. Then transfer to a wire rack to cool completely.