Ingredients
500g plain flour
1 tsp baking powder
1 tsp baking soda
1 tsp flaked sea salt
225g unsalted butter, diced and at room temperature
220g light brown sugar
220g caster sugar
2 large eggs
1 tsp vanilla extract
500g chocolate (54% dark milk)
Method
To make the cookie dough mix together the flour, baking powder, baking soda and salt together with a whisk (no need to sieve this mixture)
Add the butter and sugars into a large bowl and using an electric mixer, beat together until smooth and starting to lighten, about 3 minutes. Add the eggs one at a time, beating until fully combined, then mix in the vanilla.
Add the flour mixture mixing until just combined. Add in the chocolate and mix for a few seconds until evenly distributed. Chill the dough anywhere from 24-48 hours to help the dough to caramelise more as it bakes.
Preheat the oven to 180ºC (160ºC fan oven) and line two baking trays with baking parchment. Use your hand or a mechanical ice cream scoop to form balls of dough, about 60/70g per cookie.
Bake six per tray for about 16-18 minutes or until golden around the edges but still a tad pale in the middle. Allow to cool for a few minutes before transferring to a wire rack to cool completely.
Kept in a sealed container these cookies will keep for up to four days. The balls of dough can also be frozen for a few months. Simply place the dough balls onto a parchment lined tray and pop in the freezer for an hour or so, until hardened. Once frozen you can throw the balls into a tupperware box or ziplock bag. Freezing on the tray first just means the dough balls wont stick to each other. When you fancy baking a cookie or two simply bake as above adding a minute or so onto the baking time.