The longer the mixture is in the fridge the better they are
Ingredients
150g softened butter
225g light soft brown sugar
1 egg, lightly beaten
1tsp vanilla extract
225g plain flour
4 tbsp cocoa powder
1/2 tsp bicarb of soda
3/4 tsp baking powder
pinch of salt
275g dark chocolate chopped or as chocolate buttons
Method
1. Cream together the butter and sugar for about 5 mins until light and fluffy
2. Add the vanilla and egg and mix again until well combined
3. Sift the flour, cocoa powder, bicarb baking powder and salt into a large bowl.
4. Stir in the wet ingredients until just combined being careful not to overmix. Mix in chocolate and put into fridge for at least 24 hours
5. If the cookie dough is too hard to handle once chilled leave at room temp for half an hour.
6. Preheat the oven to 170 degrees and line a couple of trays with greaseproof paper
7. Roll the cookie dough into about 30 even size pieces or less if you want giants!
8. Place them on the trays allowing space for them to grow, bake for 12 mins.