Beat softened butter, sugar (white and brown), salt and vanilla until creamy and light.
Stir in eggs, one at a time.
Mix in flour, gingerbread spice, baking powder, baking soda chocolate drops.
Using an ice cream scoop (or spoon), place balls on baking tray with baking paper. Leaving enough space inbetween.
Bake in preheated oven at 180° C for about 10 to 13 minutes.
Leave to cool on baking tray.
Store in a cookie box.