Directions

1. Cream the butter and sugar: In a large bowl, cream the soft butter, brown sugar and white sugar with a hand mixer or food processor on high speed until the mixture is light and fluffy (about 3-5 minutes).

2. Add the eggs and vanilla: Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix well.

3. Combine dry ingredients: In a separate bowl, mix together the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the butter and sugar mixture and mix well with a spoon or spatula until combined.

4. Fold in chocolate: Gently fold the roughly chopped dark chocolate into the dough until evenly distributed.

5. Chill the dough: Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes. This helps to keep the cookies in shape when baking.

6. Preheat the oven: Preheat the oven to 180°C (top/bottom heat) and line a baking tray with baking paper.

7. Forming the cookies: Using a tablespoon or ice cream scoop, place small portions of the dough on the baking tray. Make sure to leave enough space between the cookies as they will spread during baking.

8. Baking: Bake the cookies for about 10-12 minutes, until the edges are lightly golden brown but the centre still appears soft. They will firm up as they cool.

9. Allow to cool: Remove the cookies from the oven and allow to cool on the baking tray for about 5 minutes before transferring them to a wire rack to cool completely.