1. Cream the soft butter with both sugars until fluffy.
2. Add the eggs one at a time and keep beating.
3. Sift in the flour, baking powder and a pinch of salt.
4. Fold in the roughly chopped dark chocolate.
5. Spoon mounds onto a lined baking tray, well spaced apart.
6. Bake at 180°C for 10-12 minutes – the centre should still be soft.
Tip: Cool on the tray for 5 minutes; that is when the chewy-crisp texture sets.
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