Ingredients

180g salted butter, at room temperature (I actually used unsalted)
200g light brown muscovado sugar
100g stem ginger balls in syrup, drained and finely chopped (I used 4 balls)
1 egg, beaten
250g plain flour
1 tsp baking powder
150g dark chocolate chips

Method

1. Preheat oven to 160/Gas mark 3.

2. Place the butter and sugar in a mixing bowl and beat until well mixed, pale and fluffy.

3. Add the stem ginger and egg and beat until well incorporated. Finally, add the flour, baking powder and chocolate chips, and mix together to form a firm cookie dough. Chill the dough in the fridge for at least 30 minutes (this makes it easier to work with).

4. Carve out heaped teaspoonfuls of the dough and roll them in your palms into little balls. Place space well apart on baking sheets lined with greaseproof paper. Put 8 balls on each sheet and cook in batches. Bake for 15-20 minutes until lightly golden in colour and a little darker around the edges. Allow to cool before enjoying with a cuppa

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