Chewy Gingerbread Cookies

In a small pot, over medium heat, cook the butter for 5-10 minutes, stirring intermittently until it begins to bubble and foam.
113 grams salted butter browned to 93 grams
Then stir continuously until you see the milk solids browning and settling on the bottom. Pour the butter into a bowl and allow it cool for a few minutes. If measured now, 113 grams of butter should now measure 93 grams.
Place the sugar into a medium-large bowl and zest the orange on top. Use your fingers to run the zest into the sugar, allowing it to release it’s oils for flavor.
133 grams dark brown sugar lightly packed, 1/2 large orange zest save other half for the sugar coating
Add the butter and whisk until they're combined.
Then add the egg, vanilla and fresh grated ginger and whisk together aggressively for 2-3 minutes, until it's smooth and has lightened in color (if doubling the recipe, I use an electric mixer to make it easier/quicker).
1 large egg, 1 tsp vanilla extract, 1 tsp fresh ginger grated (about 1/2-1 inch)
Add the flour, spices, salt and baking powder and fold the cookie dough just until there are are no more streaks left of flour.
150 grams all-purpose flour spooned and leveled, 1/4 tsp fine sea salt, 1 1/2 tsp baking powder, 1 1/2 tsp ground cinnamon, 1 tsp ground ginger
Freeze cookie dough for 15-30 minutes or refrigerate for about an hour. Scoop eight 2 ounce cookies into cookie dough balls and refrigerate or freeze again until firm, about 15-30 minutes.

Place the sugar in a small bowl and zest the orange on top. Use your fingers to rub the zest into the sugar.
200 grams granulated sugar, 1/2 large orange zest
Add the cinnamon and ginger and mix until it's evenly distributed.
1/4 tsp ground cinnamon, 1/4 tsp ground ginger
Preheat oven to 325F (163C) convection and roll the firm cookie dough balls into the sugar, coating them generously. Make sure to space them out a few inches apart on the cookie sheet because they spread a lot.
Bake one sheet on the middle rack for 8ish minutes, remove, bang on the counter, use a round biscuit cutter to scoot them around so they’re round and return to the oven for another 4ish minutes, just until the edges are starting to brown.
Remove from the oven, give it another quick tap on the counter & scoot them around again so they’re perfectly round. The edges should be lightly browned and the top no longer wet.
Sprinkle with flakey sea salt and allow them to rest for at least 10 minutes on the pan before transferring off of the cookie sheet.
pinch flaky sea salt