Method:

1: Preheat oven to 180*c and line two trays with baking paper

2: In a large bowl measure out the softened butter and sugars then cream together until they are light and fluffy; this is best done with a handheld electric mixer. Next beat in the egg until completely combined, if the mixture starts to look curdled add a pinch of the flour and continue mixing.

3: Sieve the flour, bicarb, salt and ginger into the butter mixture and thoroughly combine using a wooden spoon.

4: If using a 100g bar of dark chocolate you will need to roughly chop it into small chunks. To make sure the cranberries get evenly distributed throughout the cookie I prefer to chop them into small pieces but if you prefer a coarser texture feel free to leave out this step. Stir the chocolate and cranberries into the mixture until completely combined.

5: Allowing room for spreading, place teaspoons full of mixture on the baking trays and press down with the tines of a fork.

6: Bake in the preheated oven for around 8-10 minutes until the edges are golden brown but the cookie is still a little soft in the centre. Remove from the oven but leave on the tray to cool for a few minutes before transferring onto a cooling rack.

These will keep in an airtight container for several days but I have never had to test this theory as they always get demolished in 24 hours!