Dark and White Chocolate Chunk Cookies
['2 2/3 cups bittersweet or semisweet chocolate chips, divided', '1/4 cup (1/2 stick) unsalted butter', '2 large eggs', '1/2 cup (packed) golden brown sugar', '2 teaspoons vanilla extract', '3/4 cup self-rising flour', '1/2 cup chopped crystallized ginger', '3 1/2 ounces high-quality white chocolate (such as Lindt or Perugina)', 'very coarsely chopped']
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Stir 2 cups chocolate chips with butter in heavy small saucepan over low heat until melted and smooth; cool 10 minutes. Beat eggs and sugar in large bowl until well blended. Beat in melted chocolate mixture and vanilla, then flour. Stir in ginger and remaining 2/3 cup chocolate chips; let stand 10 minutes.
Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing cookies 1 1/2 to 2 inches apart. Press white chocolate pieces into top of cookies, dividing equally. Bake until cookies look puffed and slightly dry on top, about 13 minutes. Cool cookies on sheets.
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