Ingredients:
125g unsalted butter
100g light brown sugar
100g granulated sugar
25g cocoa powder
1 egg
Pinch of salt
1 tsp vanilla extract
250g plain flour
1/2 tsp baking powder
1/2 tsp bicarb
50g dark chocolate (chopped)
150g Aftere Eights (chopped)

Method:

Step 1: Preheat the oven to 180˚C and line a baking sheet.

Step 2: In a bowl, add the butter and sugars and beat until smooth, then add in the egg and vanilla extract and whisk again until fully combined.

Step 3: In the same bowl, add in the flour, cocoa powder, salt, baking soda and baking powder and lightly whisk again until fully incorporated.

Step 4: Add in the chopped chocolate, and the after eights combine.

Step 5: Scoop out the dough into 100g ball sizes and place onto the baking tray, allow to chill for 60 minutes (optional).

Step 6: Bake for about 11-13 minutes.

Step 7: Leave the cookies to cool for 30 minutes before serving.

Step 8: The cookies can last for up to 5 days in an airtight container.