Preheat oven to 350 degrees.

In a medium bowl, whisk flour, ground ginger, baking soda, cocoa powder, cinnamon, cardamom, pepper and salt together.

In a large bowl, whisk granulated and brown sugars with oil, egg, and molasses.

Add dry ingredients and candied ginger and stir until just combined.

Scrap the dough out onto a work surface and pat into a thick disk.

Cut disk into 12-wedges and roll each wedge into a ball. NOTE: because the first batch of baked cookies were enormous, I made a change to the size per the following steps.

Scoop dough onto a parchment paper lined scale.

Measure each dough piece at 2 oz. Please note this was a change from the original recipe because I found the first batch of cookies cooked were too big.

Roll each dough into a ball and then roll each ball in the turbinado or sparkling sugar.

Arrange balls about 2 inches apart on a baking sheet lined with parchment paper.

Bake cookies for 8 to 10 minutes, until just set at the edges: rotate sheets from top to bottom and front to back half through baking.

Let cookies cool on baking sheets for 10 minutes, then transfer them to a rack to cool completely.