Preheat the oven to 180 C / Gas 4. Line a baking tray with greaseproof paper.
Stir the soft brown sugar, caster sugar and butter until the mixture is fluffy and light. When this is done, add the beaten egg and vanilla extract to the mixture.
Add the Minstrels® or alternative chocolate. If you are using Minstrels, you could break them up. However, it is okay if you want to use them whole. You need to make sure that they are well covered and well distributed. You could add them last but I find that if you add them at this stage, you get an even amount of the chocolate throughout.
In a separate bowl, mix the baking powder and flour together. Slowly add a little at a time to the mixture and it will start to make a soft dough.
Roll it into small balls and make sure that they are spread apart as they might expand so much they might merge together. Take into account that the dough will expand in the oven. In some cases, you may even need 2 baking trays. If the dough is too sticky to mould and sticks to your fingers, add some more flour.
Bake for 10 to 12 minutes. If you want to put them in for longer, you must constantly check them so that they do not burn. Leave for a few minutes to cool.
Serve and enjoy!
If your cookies do merge together, you can cut them into the shapes you want whilst they are still warm.