125g melted unsalted butter
60g demerara sugar
60g muscovado sugar
1 large egg, lightly beaten
250g Shipton Mill soft cake and pastry flour
1 teaspoon baking powder
150g organic dark chocolate cut into chunks
Stir the sugar into the butter and then add the egg and combine. Add the flour and baking powder and stir again. Mix in the chocolate chunks. Divide the mixture into 15 or 16 balls of dough and, by pressing lightly down, shape roughly into rounds. Line a baking sheet with greaseproof paper and space the dough rounds on the sheet. Cook at 180 degrees C (fan) or gas mark 6 for approximately 15 minutes until slightly golden.