Preheat the oven to 350℉. Line two baking sheets with parchment paper or silicon baking mats. Set aside.
In a large mixing bowl, use your hands to rub together the orange zest and granulated sugar. This releases the oils in the orange zest and brings out more of the flavor. Add the brown sugar and melted butter and whisk until smooth and combined. Whisk in the vanilla and egg until smooth and the mixture turns slightly pale. Add the flour, baking soda, baking powder, and salt and use a large rubber spatula to fold the dough together. Add the chopped crystalized ginger and chocolate chips and fold them in until evenly distributed. The dough will thicken up when you add these in, and more as it sits. Let the dough rest for 5-10 minutes before scooping.
Using a large cookie scoop, shape the dough into balls, about 2 Tablespoons each. Place at least 2 inches apart on the previously prepared baking sheets. Bake for 10-13 minutes or until the cookies are slightly browned on the tops and sides. Let the cookies cool for 10 minutes on the baking sheet before enjoying warm or letting cool completely on a wire rack. Cooled cookies last up to 5 days sealed in an airtight container at room temperature.
