Cream together the brown sugar, granulated sugar and softened butter in a large bowl until a smooth paste is made.
Next add half the flour along with the baking soda and bicarb and mix together until clumps are formed.

Add the milk and mix well. Next add in the cocoa powder, a small pinch of sea salt and the remaining flour. Add in the chopped stem ginger and the dark choc chips. Mix well until a cookie dough is created.

Once a cookie dough has formed, make into six equal sized balls.

Place the rolled balls into the freezer for 15 mins or into a fridge for an hour to set. Preheat your oven to 180 fan or gas mark 6. Line a large baking tray with greaseproof paper.

Reshape the dough into fat round patties about an inch thick and place on the lined baking tray. Bake on the middle shelf for 10-12 minutes. Remove from the oven and leave to cool for a few minutes. Eat and enjoy! Perfect whilst still all warm and gooey. :)

Note: To reheat the cookies so they are melty in the middle again, simply microwave on high (800 Watt) for 4-5 seconds.