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1
No need to preheat the oven yet, this dough needs to chill!
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2
Place the ginger, cranberries and chocolate chips into a medium-sized bowl and stir briefly. Add in the flours, cornstarch, baking soda and salt and stir until everything is coated in flour. Set aside.
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3
Place sugars and butter into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed.
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4
Add in the eggs and vanilla extract, scraping sides as necessary, and mix until well incorporated, about 1 minute on medium-high speed. Tip in the flour mix and mix on low until a soft dough forms.
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5
Tip the dough into a medium-sized bowl, cover with cling film and place in the fridge for at least 6 hours, overnight if possible.
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6
Once chilled, preheat oven to 350u00b0F and line 3 baking trays.
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7
Using a 1 1/2 tablespoon cookie scoop, place dough balls 2 inches apart, flatten dough balls ever so slightly with a clean hand.
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8
Place in the oven for 9-11 minutes, until risen, golden around the edges and still soft in the middle. You want them to have a slight sheen when the light of the oven hits them, not be sunken and greasy looking (that means they're not quite done!).
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9
Leave to cool on the trays completely, then keep in an airtight container at room temperature for 5 days.
