In a food processor, blend all the ingredients together, apart from the chocolate buttons. Transfer to a mixing bowl and mix in the chopped chocolate buttons.
Weigh out 30g dough and ball it up.
Refrigerate for at least 2 hours.
Line the baking tray with either parchment paper or a silicone mat.
Space the balls up on the tray and sprinkle a little bit of sea salt on top of the cookie dough.
Preheat an oven at 160 degrees Celsius for 10 minutes and bake the cookie for about 20 minutes.
Once done, set aside and let it cool before keeping in an airtight container.
