Cream together the butter and sugars until light and fluffy
Add the egg and vanilla and beat to combined
Fold in the flour, cocoa, bi-carb, and sea salt
Add the chocolate and stir to combine
Cover the cookie dough and place into the fridge to rest overnight
Remove the dough from the fridge and shape into tablespoon sized balls, then place onto a paper lined baking tray
Freeze the cookie dough balls until you are ready to use them. They will keep in the freezer in an airtight container for a few weeks
Preheat your oven to 180C/350F.
Place the frozen cookie dough balls onto a paper lined baking tray ensuring there is enough room for the cookies to spread. I find 4-6 cookies per tray works best.
Bake the frozen cookie dough balls for 15 minutes
Remove from the oven and set aside to completely cool
Store in an airtight container in the fridge
Vanilla plum Puree
Place the ingredients into a blender and blend until smooth
Vanilla plum ice cream
Soften the ice-cream then mix and swirl through 1 cup of the vanilla plum puree
Add the ice-cream mixture back into the container and freeze overnight
To Serve
Place a row of cookies onto a serving plate
Top with a scoop of the vanilla plum swirl ice-cream, a drizzle of vanilla plum puree, and a few slices of fresh plums
Top with another cookie and gently press together
Serve immediately or store in the freezer in an airtight container