Double chocolate chip cookies

• unsalted butter↗125g g

  soft

• light brown soft sugar↗150g g
• vanilla extract↗1tsp tsp
• egg↗1
• whole milk↗2tbsp tbsp
• cocoa powder↗2tbsp tbsp
• self-raising flour↗200g g
• baking soda↗¼tsp tsp
• white chocolate↗200g g

  cut into small pieces

Step-by-step instructions

1. 1

   Beat the butter and sugar in a bowl with an electric whisk or mixer until the mixture becomes light and fluffy. Add vanilla, egg and milk, quickly mix until combined. Sift the cocoa, then add flour, soda and 1 tsp flaky sea salt, mixing until a dough forms. Add the white chocolate pieces, then chill the dough for at least 3 hours, or up to 24 hours.

2. 2

   Preheat the oven to 180 °C/160 °C fan/gas 4 and line two large baking sheets with parchment. Divide the dough into 12 portions (about 60 g each) and shape each into a ball. Unbaked dough balls can be frozen for up to three months (see tip below). Place six balls on each sheet, leaving space between them to spread. Bake for 10 minutes, remove from the oven and sprinkle with a little more sea salt. To give the cookies a neat shape, you can place a large round cutter or glass on the warm cookies on the tray and gently rotate in a circular motion to round the edges.

3. 3

   Bake for another 5 minutes for soft cookies, or if you prefer a firmer texture, add a few more minutes to the baking time. Let cool on the sheets for 10 minutes, then transfer to a wire rack to cool to a warm temperature, or let cool completely. After fully cooling, store in an airtight jar for several days.