Ingredients

100g

organic dark chocolate (bashed into small chunks)

125g

organic unsalted butter

100g

organic caster sugar

75g

dark muscovado sugar

free-range egg (lightly beaten)

2tsp

Steenbergs organic Fairtrade vanilla extract

150g

organic plain flour

½tsp

baking powder

Pinch

of Steenbergs fleur de sel

Method

Grease a metal baking tray with a pastry (or paint) brush or butter paper; turn the baking tray upside down after greasing to allow any excess oil to drain away. Heat oven to 170°C.
Melt the butter in a pan over a low heat.Put the 2 types of sugar into a bowl and then pour over the melted butter. Mix well with a spoon. Now add the beaten egg and Steenbergs organic Fairtrade vanilla extract and blend well. Sieve together the organic flour, Steenbergs baking powder and the fleur de sel and stir into the the mixture. Now stir in the chocolate bits.
Roll into balls and put on the prepared pan, leaving plenty of space between them. Bake for 10 minutes. Don't overbake. Leave to cool for a few minutes before placing on on wire rack to cool.