Soften and then cream the butter.
Add the sugar, salt and egg yolks. Grate in the ginger, mix well.
Cut the chocolate into small cubes. Combine the chocolate and flour, add, mix to form a soft dough – do not knead.
Shape the cookie dough into approx. 60 walnut-sized balls.
Place the dough balls onto three sheets of baking paper, flatten slightly.
Slide one sheet onto the back of a baking tray.
Bake each batch for approx. 10 mins. in the middle of an oven preheated to 180°C. Allow the cookies to cool on a cooling rack. Repeat this process two more times.