Preheat oven to 375°F. Line 2 large baking trays with parchment paper.

Melt 8 oz (227g) of the chocolate and set aside to cool. Coarsely chop remaining 4 oz (113g) chocolate.

Sift flour, ground cinnamon, ginger, baking powder and salt in small bowl.

Beat butter with both sugars and vanilla in a large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until well incorporated. Stir through melted chocolate until well blended.

Add flour mixture to chocolate mixture and fold it in until combined. Stir in chopped chocolate. The mixture will be more like a thick batter than a dough. Refrigerate for just 10 minutes to thicken, but don’t forget about it or it will harden up.

Drop dough by rounded tablespoons onto prepared baking trays, spreading them 2 inches apart.

Bake for 8-10 minutes or just until cookies are set, shiny and cracked on top. Let cookies cool for 2 minutes on tray before transferring to a wire rack to finish cooling.