Break 200g of the chocolate into pieces and melt it with the butter, either in a heatproof bowl set over a pan of barely simmering water or in the microwave on a low setting. Stir until smooth and set aside to cool slightly. Chop the remaining chocolate into chunks.
Whisk the sugar and eggs together in a large bowl for a couple of minutes. Add the vanilla extract, then the melted chocolate and butter mixture, and stir until smooth. Sift together the flour, baking powder, Fairtrade cocoa and salt. Add to the cookie mixture with the chopped chocolate, pecans and stem ginger and mix until thoroughly combined. Cover with clingfilm and chill for a couple of hours, until firm.
Preheat the oven to 180°C/350°F/gas mark 4 and line 2 solid baking trays with non-stick baking parchment. Using a dessertspoon, scoop balls of the cookie mixture on to the baking trays, leaving space between them. Flatten the cookies slightly and bake in batches on the middle shelf of the preheated oven for about 12 minutes, until firm but not crisp. Remove from the oven and let the cookies cool on the trays.
Repeat with the remaining cookie dough. Cool the cookies completely before packaging.
*Stored in an airtight container, they will keep for about 5 days.
Gifts from the Kitchen: 100 Irresistible Homemade Presents for Every Occasion by Annie Rigg, published by Kyle Cathie. Recipes and ideas for every season and occasion - from candied almonds and Chinese fortune cookies to slow-roasted tomatoes and macaroons. Order the book online.
To celebrate fairtrade fortnight, please see all our Fairtrade recipes. Also read our blog for more information on Fairtrade Fortnight.
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