In the bowl of a stand mixer or regular bowl add butter and both types of sugar. Beat using the paddle attachment or use a hand mixer. Beat till light and creamy, about 1-2 minutes.
Add egg, orange zest, and vanilla. Beat again till incorporated.
Combine flour, salt, baking soda, and baking powder. Then gradually add it to the butter mixture. Beat on medium speed, till mixed in. You'll need to stop and scrape the sides. Or just use a spatula to mix it in.
Then add the candied ginger and chopped chocolate. Fold it in by hand using a spatula or the stand mixer at low speed.
Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
When ready to bake, preheat the oven to 350F(180C).
Scoop out the cookie dough and shape it into the size of a golf ball. Place each cookie on a baking tray lined with parchment paper, leaving at least 2 inches(5cm) space between each. Don't try to fit them all in one tray if you can't. I bake mine in two turns, which is not bad since the baking time is very short, about 10-12 minutes.
They are ready when starting to turn golden brown. Don't leave them longer. They will continue to cook as you pull them out. Transfer to a cooling rack and let them cool off a bit before enjoying.