Makes: 36 cookies

Ingredients:

● 30 oz unsalted butter
● 3 cups whole wheat flour
● 3 cups all-purpose flour
● 2 tbsp baking powder
● 2 cups packed light brown sugar
● 6 tbsp ground ginger
● 4 tbsp fresh finely grated ginger
● 1 tbsp vanilla extract
● 12 egg whites

Directions:

Melt butter in a small saucepan over medium heat. Continue to cook, stirring constantly until deep golden brown, about 8 minutes. Remove saucepan from heat and transfer butter to a small bowl. Let it cool to room temperature, about 20 minutes.
Preheat oven to 375°F bake mode or if doing more than one rack, 350°F convection. Line a baking sheet(s) with parchment paper and set aside.
Combine whole wheat flour, all-purpose flour, and baking powder in a medium bowl and set aside. In another bowl, using an electric mixer, beat butter, light brown sugar, and salt until creamy, about 2 minutes. Add ground ginger, grated ginger, vanilla extract, and egg whites, and mix until well combined. Add flour mixture and mix until just incorporated. Do not over-mix.
Drop two tablespoons of batter per cookie on prepared baking sheet, leaving space between cookies. Bake for 15 minutes or until edges are brown. Transfer cookies onto a wire rack to cool completely.