Melt your butter in the microwave. Then add the butter in the mixing bowl along with both the sugars and mix together well.

Next add in the vanilla and mix again.

Now add in the flour, bicarb, egg and mix again.

Finally mix in the chocolate and mix until combined. It will be a thick dough. I use Callebaut Chocolate. This is a really good quality chocolate and super yummy too!

Using the ice cream scoop, scoop out on to two lined baking trays with 6 cookie scoops evenly spread out on each tray.

Cook at 170 fan for 12-14 minutes until lightly golden. You’ll know when they are done as they will be slightly golden. They will still feel really soft but dont worry, the cookies will firm as they cool.

Cool on the tray for 15 minutes before removing.

Store these in a tupperwear tub or biccie tin for 4-5 days.

Or just eat up!