In a large bowl, whisk together the flour, baking soda, ground ginger, and salt.
Heat the butter in a saucepan until it is just barely melted. Stir in the molasses, sugar, and fresh ginger (At this point, the mix should be warm, but not hot)
Whisk in the egg. (If it's hot to the touch, let it cool a bit before whisking in the egg)
Pour this mixture over the flour blend and stir to combine.
Add the chopped apricots and chocolate shavings; stir until just combined.
Chill for ~30 minutes (long enough to let the dough firm up slightly)
Preheat the oven to 350°F and line baking sheet with parchment paper.
Add the sugar to a bowl
Scoop out the dough (I make mine with 1-2 Tbsp worth of dough). Roll each piece into a ball and then roll the dough in the bowl of large-grain sugar to coat the outside.
Place the cookies a few inches apart on the prepared baking sheets.
Bake for 7 to 10 minutes, until cookies puff up, darken a bit, are fragrant, and crack. (If you’re not sure, peek at the bottom of one; it should be deeply golden)