Ben's cookies recipe - marmalade & me

Preheat the oven to 180°C/160°C Fan/350°F (gas mark 4). Lightly grease 2 large baking trays.

Weigh out the two types of flour into a large mixing bowl. Mix thoroughly and stir in the salt and the prepared stem ginger.

Now place the butter in a large bowl and melt it in the microwave until no solid bits remain - I always rest a lid on the top here to avoid the butter decorating the inside of the microwave. If you don't have a microwave, melt the butter gently in a pan on the hob and then tip the melted butter into a bowl.

Tip the dark brown, soft sugar and the caster sugar into the melted butter, followed by the vanilla extract and combine everything thoroughly - an electric hand whisk is helpful here.

Break the eggs into a cup and when you are sure that the melted butter mixture is cool enough not to scramble the eggs (stick your finger in to test it), beat the eggs into the mixture.

Now tip the butter mixture into the flour mixture and stir well until everything is fully combined. You will have a fairly stiff dough at this stage.

To add the chocolate I find it easier to divide the dough into 12 pieces and then share the chocolate chunks between them, pressing them into the dough. My pieces of dough (before the chocolate) were about 90g each.

Roll the dough pieces in balls and place them onto the 2 baking trays being sure to leave plenty of space between them. Flatten each ball slightly with the palm of your hand and add the chocolate chunks.

Now bake in the oven for 6-7 minutes or until slightly golden. You want the cookies to still feel very soft - they will firm up a little as they cool.

Allow the cookies to cool for a few minutes on the baking trays before transferring to a cooling rack. The cookies will be at their best on the same day but will keep well in an airtight container for up to 3 days. Now there's a challenge.