Black and gold cookies

Method

1. Melt the butter in a pan over a medium heat, then tip into a large bowl and leave to cool for a few minutes. Meanwhile, combine the flour, cocoa, baking powder and bicarbonate of soda in a bowl and set aside. Once the butter has cooled slightly, add both sugars and whisk with an electric mixer for a few minutes until combined. Whisk in the eggs, one at a time.

2. Tip the flour mixture into the bowl and use a silicone spatula to fold it together until almost combined. Fold in the chocolate chunks. Cover the dough (see Tips) and chill for 3 hours until firm but not completely solid.

3. Heat the oven to 170°C fan/gas 5. Line 2 baking trays with baking paper. Scoop and roll golf ball-size pieces of the cookie dough, then put them on the baking trays, leaving at least 8cm between each one as they’ll spread out as they cook.

4. Sprinkle with some sea salt flakes, then bake for 15 minutes. Leave to cool completely on the baking trays before serving.

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