Chocolate chip cookies

25 MINUTES + CHILLING + COOLING | MAKES 8 | EASY

salted butter 150g, melted soft dark brown sugar 75g caster sugar 75g egg 1 vanilla extract ½ tsp plain flour 100g strong white bread flour 100g baking powder ½ tsp sea salt flakes a pinch, plus extra to serve dark chocolate 100g, chopped into small chunks

• Whisk together the melted butter and sugars using electric beaters until light, thick and fluffy, then add the egg and vanilla extract, and whisk again until really light and fluffy.

• In a separate bowl, mix together the flours, baking powder and a pinch of sea salt, then fold into the butter and sugar mixture to make a dough. Reserve 16 of the largest dark chocolate pieces and set aside. Fold the remaining chopped chocolate into the dough.

• Line 2 large baking trays with baking paper. Use an ice-cream scoop to make 8 dough balls, then place them on the trays ensuring there are large gaps around each one (the cookies will spread in the oven). Push the large chunks of reserved chocolate into each ball and chill in the fridge for an hour.

• Heat the oven to 180C/fan 160C/gas 4. Bake for 10-12 minutes or until just set, and a little brown at the edges. Cool on the trays for 10 minutes before transferring to a wire rack to cool completely. Sprinkle with extra sea salt, if you like.

PER COOKIE 382 KCALS | FAT 20.3G SATURATES 12.3G | CARBS 44.5G | SUGARS 24.7G FIBRE 1.8G | PROTEIN 4.4G | SALT 0.6G