Preheat oven to 350°. Line a baking sheet with parchment paper or split.
In a bowl of an electric mixer cream together butter and brown sugar.
Once creamed together add egg, and vanilla extract and beat until incorporated.
In a small bowl whisk together flour, baking soda, salt, cinnamon, nutmeg.
With the electric mixer on low, slowly pour the flour mix into the butter mixture. Blend until combined.
Add flour, chocolate chips, and ginger and only run mixer until just blended for just a few turns. If needed continue blending by hands.
Scoop dough into 2” balls and place on baking sheet, spacing 2” apart. Bake in the center of the oven for 12-15 minutes until golden brown.
Place on wire rack to cool. Continue with the second batch until all dough is cooked.
Store in airtight container for 3-4 days.