Beat the softened butter, granulated sugar and brown sugar until you get a very creamy mixture.
Add egg and vanilla. Beat again to incorporate well.
Separately, sift the flour, unsweetened cocoa powder, baking soda and salt. Add this mixture to the batter in batches. Do not mix more than necessary.
Add the chips, keeping 2 tbsp for decoration.
With an ice cream scoop (it's easier) take some cookie dough and place on a baking sheet lined with baking paper. It will be necessary to make 2 plates to place the 13 balls.
Space the balls well (about 5cm). Add the remaining nuggets on top of the balls.
Bake for about 10-11 minutes: during cooking the balls spread out. Remove from the oven, let cool on a baking sheet for 10 minutes. Tip: when they come out of the oven, if your cookies do not have a very round shape, take a mini pastry circle, place it above the cookie and make circles, this will firm up its sides and give it a nice round shape. .
Leave to cool completely on a wire rack afterwards. Optional: sprinkle with a little fleur de sel before tasting.
These cookies will keep at room temperature in an airtight container for about 4-5 days.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)