Note: My electric fan convection oven was at 345°F. This recipe is meant for a 350°F oven.

1. Easiest step first: in a bowl, add flour, baking powder, cardamom and ginger. Whisk and set aside. Line your two cookie sheets with parchment paper.
2. If you are using decadent chocolate (like Baker’s chocolate), you can go ahead and roughly chop, with caution, using a sharp knife. Set aside.
3. Add butter and peanut butter together. Stir with the wooden spoon until well incorporated.
4. If your golden yellow sugar is lumpy, be sure to break it down before adding to your batter. Add golden yellow sugar and keep stirring, until the sugar blends nicely with the butter mixture.
5. Add the room temperature egg and 1 tsp of vanilla.
6. Add your flour mixture and stir in the cut chocolate chips or flakes. Stir gently until well incorporated, so that no flour particles can be visible.
7. Use a teaspoon to drop the cookie onto the lined cookie trays; use a fork to press gently down, to ensure that the cookie spreads evenly. Make sure to drop only two rows of cookies, unless you don’t mind having conjoint cookies. (6 cookies per standard sized cookie sheet)
8. Bake at 350°F for 8 to 10 minutes. (I baked mine from 9 to 10 minutes) Leave cookies on the hot baking tray for 1 to 2 minutes before transferring them to cool on cookie racks.