In a large bowl, whisk together flour, chai latte mix, baking soda, ground ginger, and kosher salt. Set aside.

In a separate bowl or the bowl of a stand mixer, mix the softened butter on high speed until light and fluffy.

Add the light brown sugar and granulated sugar and mix on medium-high speed until well combined.

Mix in the egg, molasses, and fresh ginger.

Add the dry ingredients and mix until just combined.

With a wooden spoon, stir in the chopped white chocolate and the candied ginger, reserving a few pieces of each for the tops of the cookies.

Cover bowl with plastic wrap and transfer to the refrigerator to chill, at least two hours, or overnight.

Preheat oven to 350° F / 176° C. Line a half-sheet rimmed baking tray with parchment or a silicone mat.

With a 1 1/2-inch cookie scoop, portion the chilled dough into balls. You should have about 24 balls total. Roll in granulated sugar, then transfer to prepared tray.

Add reserved chocolate and ginger pieces to the tops of the balls.

Bake in preheated oven for 12-13 minutes, or until lightly golden brown. Do not overbake. Repeat with remaining dough.

For perfectly round cookies, quickly reshape with a round metal cutter.

Cool on tray for 10 minutes, then transfer to a wire rack to cool completely.