Pre heat the oven to 400 F. Cut the cold butter into cubes.
In a large bowl, whisk together flour, baking powder, sugar and salt.
Toss the butter in to the flour mixture. To mix the butter in, you can use a pastry cutter though using your fingers are perfectly fine too. Mix until the flour has little uneven butter pieces throughout and the mix is a little crumbly.
Nix in Egg with Heavy cream and Vanilla essence.
Add the Chocolate chip to the flour.
Add the Heavy cream mix to the flour with a spatula. Add it to the flour little at a time.
The dough should be nice and soft. If it feels crumbly, add a little more cream. Don’t overmix.
Transfer dough to a floured surface and knead it gently until a ball forms. Roll the dough in to an 8 inch circle, keeping a thickness of around an inch. Cut with a cookie cutter.
Place on a baking tray and brush the top with a little heavy cream. Bake for 12-15 minutes until golden brown.
Transfer on a wire rack and let it cool for 5-10 minutes.
Serve warm or on room temperature. Spread some liquid chocolate before serving.