Preheat the oven to 160°C/320°F

Line a baking tray with parchment paper and keep it aside.

To a mixing bowl, add butter, white sugar, brown sugar and microwave for 20 seconds and stir well.

Using an electric beater, cream butter and sugar nicely.

Now add the cocoa powder and mix well without any lumps.

Then add egg and beat until it's nicely combined with butter batter.

Add vanilla bean paste followed by plain flour, baking powder and salt. Combine well using an electric beater.

Now add roughly chopped chocolate and combine well.

Cover the bowl with cling film and keep it in the refrigerator for 10-15 minutes.

Remove the bowl and use an ice cream scoop or spoon and measure out roughly two tablespoon portions of the cookie dough. Place the dough on a baking sheet with parchment paper.

Then lightly press with hand and bake at 160C for 10-12 minutes. When the edges are set and the centre will be soft. Remove the tray and set it aside to cool down and enjoy!