Double-choc cookies

I had you at double-choc, didn't I?
Inspired by a recipe from sweet-tooth royalty Donna Hay, these biscuits are decadent and so, so tasty.
Also, they take a great photo but just be quick as they will go fast.
If you've got any left over (hah!) Easter eggs that you can't bare to look at any longer, I suggest melting them down and using them to make these!
Perfect for a lunchbox treat - that's probably not the ideal thing to say as these are full of chocolate and sugar...but anything homemade is still far better than the cr*p you get in a packet. 

*Ohh and how pretty are my Mothers Day flowers? Thanks lads, being your Mum is pretty darn amazing*

Double-choc Cookies

Ingredients
120g dark chocolate, choppe
110g butter, softened
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup plain flour
¼ cup cocoa
1 teaspoon bicarb soda
½ teaspoon sea salt flaked
1 cup dark and white choc bits

Method
Pre-heat oven to 160 degrees Celsius.
Melt dark chocolate in microwave, blitzing for 30 seconds at a time to make sure you don't overdo it. 
Put that aside and cream butter and sugar in your mixer until light and, well, creamy. Add egg and vanilla and keep mixing. 
Stir through your flour, cocoa, bicarb, salt and melted chocolate. Add the choc chips and stir until well combined.
On trays lined with baking paper, place balls of the mixture (about a tablespoon) and allow room for them to spread out.
Bake for 10-12 minutes, until the tops are lovely and resemble cracked dry mud. They'll still be soft, but they will harden when cooled.
Enjoy!