3 . Steps must be followed for this recipe to be successful .
1. You need to exercise patience
2. Make sure the butter sugar mixture is cooled to room temperature before adding the egg.
3. Chill the cookie dough overnight ...( this is where you need to practice patience )
In a medium saucepan , heat 114gm of butter / margarine with 150gm of brown sugar and 55gm of granulated sugar over a low heat , keep stirring until the butter melts ....
Remove from the heat and set aside for 15 minutes or until it cools to room temperature .
Set aside .
In a separate bowl combine 95gm of plain flour 80gm of whole wheat flour ,4gm of baking powder , 2gm of baking soda , 2 gm salt and 81 gm of dark 80% lindt dark chocolate coarsely chopped .
Set aside .
When the butter sugar mixture has cooled add 1 egg ( lightly beaten ) and 3/4 tsp of vanilla bean paste , use a spatula to incorporate .
Add the flour mixture and stir till there are no flecks of flour remaining .
transfer the dough to a cling wrap , wrap tightly and chill overnight in the refrigerator ....the longer the better , this allows the butter to re solidify , the cookies will be crispy on the outside , chewy on the inside and full of melty chocolate .
Preheat your oven to 180deg C.
Lightly spray 2 cookie trays and line with baking paper .
Break off tbs sized balls from the dough and roll into balls , place on tray and flatten with fork to a thickness of 1.5 cm , allow 20cm between each cookie ball .
Bake for 12 - 14 minutes until golden brown on top .
Remove from oven and let the cookies cool on the trays, then transfer to a cooling rack .
Cookies can be frozen , if they last that long .
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