1 cup HERSHEY'S® CHIPITS® White Chocolate Baking Chips , melted
1/4 cup HERSHEY'S® CHIPITS® Dark Chocolate Baking Chips , melted
Preheat oven to 375°F (190°C). Combine flour, baking soda and salt in medium bowl; set aside.
Mix Becel® with Avocado Oil margarine with sugars in large bowl. Mix in eggs and vanilla until blended. Gradually add in flour mixture; mix just until blended. Stir in matcha green tea powder and 2 Tbsp. (30 mL) candied ginger. Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart.
Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
Dip tops of cooled cookies halfway in melted white chocolate. Drizzle with melted dark chocolate and sprinkle with remaining 1 Tbsp. (15 mL) candied ginger.