1. Preheat the oven to 180C and line 2 baking trays with parchment paper.
2. Cream the butter and sugars until pale and fluffy.
3. Add in the egg and vanilla bean paste.
4. Sift in the flour and bicarbonate of soda.
5. Stir in the Hans Sloane dark chocolate beads.
6. Add in any additional flavours - dried cranberries or crystallized ginger. Alternatively you can just use chocolate beads.
7. Use a small ice cream scoop to scoop out cookie dough and place them spaced apart on a baking tray lined with parchment paper.
8. Bake for approximately 8-10minutes or until golden brown.
9. The cookies will still be soft but will harden once it's cooled on the baking tray for about 5 minutes.
10. Place on a cooling rack until fully cooled then store in an airtight container.

Eat and enjoy!