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Sift the flour, bicarbonate of soda and salt into a bowl.
In a separate large bowl, beat together the butter, Muscovado sugar and golden caster sugar until light and fluffy. Add each egg one at a time, beating thoroughly in between. Then mix in the vanilla extract.
Carefully fold the dry ingredients into the butter mix and stir through the chocolate chunks.
Lightly grease the deep pan plate and tip in the cookie dough. Spread evenly and make sure the dough reaches the sides.
Attach the deep pan plate to the grill and cook on medium heat for 15-20 minutes, checking periodically to ensure it doesn’t burn.