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1. Beat the margarine, sugar, salt and rice syrup until most of the sugar has disolved.
2. Add flour and baking powder to the sugar-margarine mix and stir everything to a thick, sticky dough.
3. Chop the chocolate into pieces and add them to the dough.
4. Preheat the oven to 170°C. Meanwhile, chill the cookie dough in the fridge to get it to harden up a bit. Don't leave it in the fridge for too long as you should still be able to easily scoop the dough.
5. Line a baking tray with parchment paper. Divide the dough into tablespoon-sized portions and roll them into balls. Place the latter on the tray and slightly flatten them using the back of a spoon. Make sure to leave enough space inbetween the cookies!
6. Bake the cookies for 8-10 minutes until the edges start to crisp up. Keep the remaining dough in the fridge while the first load of cookies is baking.
7. Remove the tray from the oven and let it sit for a few minutes before transferring the cookies to a cooling rack. While they're hot, the cookies are still soft. They'll firm up when cooling! Keep your eye on the oven to make sure you're getting chewy cookies not dry biscuits.