200gramsof chopped dark chocolate or chocolate chips
Preheat oven to 170 Celsius degrees.
In a mixer bowl with a paddle attachment (it is also possible to use an electric hand mixer), place butter, dark brown sugar, sugar, salt and vanilla and mix on high speed until a fluffy mixture with a soft creamy texture is obtained.
Add in the egg and continue to mix until it is absorbed into the mixture.
Add baking soda, baking powder and flour and mix until large chunks of dough are obtained.
If using chocolate chips - add in and mix until the chocolate pieces are evenly distributed in the dough. If you use regular chocolate - chop into coarse pieces with a knife. Keep some of the chocolate aside.
Form 10-12 balls from the dough and place at intervals on an oven tray lined with baking paper. Garnish the top with a little more chocolate.
Bake for 12-17 minutes or until cookies are risen and golden. If smaller cookies are made, the baking time is shortened.
Cool slightly to room temperature and serve.
The cookies are kept in an airtight jar for up to a week.
You can freeze the cookies for up to a month. It is recommended to warm them a little before serving.
Instead of dark chocolate you can use milk or white chocolate in the same amount.
Gluten-free version: Use gluten free flour mix in the same amount instead of all-purpose flour.
Dairy free version: Use 80 grams of coconut oil instead of butter. You can also use margarine or vegan butter in the same amount instead of the butter.