In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.

Using a stand-up mixer with a paddle attachment, cream the butter and sugars together until light and fluffy.

Add the flour in slowly and just until incorporated. Remove the bowl from the mixer and by hand mix in the candied ginger. You can add more than 1/2 cup of ginger if you really enjoy the flavor.

Roll the dough into 1 1/2" logs, wrap well with plastic wrap and refrigerate for at least one hour. At this point, you could also freeze the dough, wrap it further in foil.

When ready to bake preheat your oven to 325 degrees F. Line two baking sheets each with parchment paper.

Slice into scant 1/4 inch thick rounds and bake for 12-15 minutes until just golden. (note it may take a little longer if the dough is very cold).

Remove the cookies from the baking sheet and cool on a cooling rack.

Melt the chocolate in a microwave-safe bowl, in the microwave heat at 30-second intervals, and stir until melted.

Dip 1/3 to 1/2 the cookie in the chocolate and on wax paper or parchment paper, let harden. If your kitchen is warm you may want to put the cookies in the refrigerator to harden the chocolate.

Once fully dry, store in an airtight container in the refrigerator or freezer.