Cream together the butter, both sugars and the vanilla paste until pale and well-combined, but not fluffy.
Add the egg, and combine thoroughly.
Stir through the plain flour, baking powder and salt, and then, finally, the dark chocolate, until the mixture comes together as a chunky dough.
Portion the dough into balls the size of ping pong balls. You can do this with an ice cream scoop, but I tend to just use my hands. Leave to rest in the fridge overnight (if you can bear it).
Preheat the oven to 160°C and line two large baking trays with greaseproof paper.
Bake the cookies for 12 minutes, then leave to cool completely before lifting from the tray.
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