No need to preheat the oven yet, this dough needs to chill!

Place the ginger, cranberries and chocolate chips into a medium sized bowl and stir briefly. Add in the flours, bicarb and salt and stir until all the chocolate etc. is coated in flour. Leave to one side.

Place the sugars and butter into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.

Add in the eggs and vanilla extract, scraping sides as necessary, and mix until well incorporated, about 1 minute on med-high speed.

Tip in the flour mix and mix on low until a soft dough forms.

Tip the dough into a medium sized bowl, cover with cling film and place in the fridge for at least 6 hours, over night if possible.

Once chilled, preheat oven to 180C/350F and line 3 baking trays.

Using a 1.5tbsp cookie scoop, place dough balls 2 inches apart, flatten dough balls ever so slightly with a clean hand.

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!).

Leave to cool on the trays completely, then keep in an airtight container, at room temperature for 5 days.