Recipe via Edd Kimber, @theboywhobakes
200g unsalted butter, softened
100g light brown sugar
50g caster sugar
275g plain flour
3/4tsp baking powder
40g cocoa powder
1tsp flaked sea salt (ESSENTIAL for an amazing head-on salt-sweet collision, but probably take down to 2/3tsp next time)
175g dark chocolate, finely chopped (I used 65g of Green and Blacks Espresso chocolate, which was all I had but oh my, rawr)
Beat the butter and sugars together in a bowl until light and fluffy. You could do this with an electric mixer, I did just fine by hand.
Combine the cocoa, flour, baking powder and sea salt in a bowl, then mix this into the butter and sugar. You're aiming for a soil-like sandy texture, do not over mix.
Add the chopped chocolate and briefly mix to combine.
Turn the mixture out and press together into a ball, then divide in two and roll into 4cm diameter logs.
Wrap in clingfilm and chill in the freezer for an hour; heat the oven to 180 degrees C (160 degrees C fan)
Once thoroughly chilled, cut the biccies about 1.5cm thick and bake for 10-12 minutes. Once out of the oven, place on a wire rack to cool.
Take to work and be appallingly smug.