Step 1

Preheat oven to 180 degrees celsius (fan-forced). Line two large trays with baking paper and set aside.

Step 2

Beat the butter, brown sugar and caster sugar together until pale and smooth.

Step 3

Add the eggs one at a time and beat until smooth.

Step 4

Add the vanilla extract and beat through.

Step 5

Sift over the plain flour, cocoa powder, salt and bi-carb soda. Mix through until thoroughly combined.

Step 6

Add the chocolate chips and stir through.

Step 7

Place the dough into the fridge for 30 minutes to chill (see notes).

Step 8

Roll heaped teaspoons of the mixture into balls and press down slightly. Place 5 cm apart on the baking trays.

Step 9

Bake for 8-10 minutes or until just set (see note).

Step 10

Allow to cool for 10 minutes before carefully transferring to a wire rack to cool completely.

Step 11

Store in an airtight container at room temperature for up to a week.

Step 12

Preheat oven to 180 degrees celsius (fan-forced). Line two large trays with baking paper and set aside.

Step 13

Insert the butterfly and add the softened butter (chopped), brown sugar and caster sugar. Mix on Speed 4, 30 seconds or until smooth and creamy.

Step 14

Reduce to Speed 2 and add the eggs, one at a time, through the MC hole.

Step 15

Add the vanilla extract and return to Speed 4 for a further 10 seconds.

Step 16

Remove the butterfly and add the plain flour, cocoa powder, salt and bi-carb soda. Mix on Speed 5, 20 seconds.

Step 17

Add the chocolate chips and mix on Reverse, Speed 4, 10 seconds.

Step 18

Place the dough into the fridge for 30 minutes to chill (see notes).

Step 19

Roll heaped teaspoons of the mixture into balls and press down slightly. Place 5 cm apart on the baking trays.

Step 20

Bake for 8-10 minutes or until just set (see note). Allow to cool for 10 minutes before carefully transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to a week.