|90 g||butter — softened|
|70 g||muscovado sugar|
|60 g||castor sugar|
|1 tsp||vanilla extract|
|300 g||self-raising flour|
|20 g||cocoa powder|
|150 g||dark chocolate — roughly chopped|
Preheat the oven to 180º C.
Line a large baking sheet with parchment paper. In a mixing bowl, beat the butter, muscovado and castor sugar until well creamed. Add the egg and vanilla extract and whisk until combined.
Sift the flour, cocoa and salt into the butter mixture and mix until combined. Add the chopped chocolate and fold through by hand. Roll into 20 evenly sized balls and place on the tray, with enough space for spreading. Press down slightly with the back of a measuring cup, scatter over some sea salt flakes and bake for 12-15 minutes for cookies. If you’re after biscuits, bake for 18-20 minutes.
Rest on the baking tray for several minutes before transferring to a wire rack to cool completely. Store in an airtight container.