1. Add the butter and brown sugar to a large bowl and mix until very light and fluffy. Add the egg, molasses (or sugar cane syrup), and vanilla extract and mix until well combined. Mix the flour, baking powder, baking soda, and salt, add it to the bowl and stir in – until just combined. Chop the chocolate and candied ginger, grate the ginger and fold everything into the batter.

2. Preheat the oven to 160°C (320°F) fan-forced. Line two baking sheets with baking parchment. Use a cookie scoop* or tablespoon to drop small amounts of dough onto the baking sheets – leave enough space in between because the cookies spread a lot. Bake the cookies for about 8-10 minutes. The edges of the cookies should be crisp, but the centers still a bit soft. Take the cookies out of the oven, let them cool down for some time on the baking sheets, then transfer them to a wire rack and let them cool down completely.