Ingredients
- 150 gflour
- 75 gStaffords Cocoa Powder
- 1 tspsea salt flakes, plus more for scattering on top
- 1/2 tspbaking powder
- 1/2 tspbicarb of soda
- 140 gbutter, room temperature
- 150 gmuscovado sugar
- 130 gwhite sugar
- 1 XLegg
- 1 tspStaffords Vanilla Extract
- 250 gStaffords Chocolate Chips
Made with Staffords
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Method
In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder and bicarb of soda. Set aside.
In a stand mixer fitted with the paddle attachment, beat the butter and both sugars until very light and fluffy. Add the egg and vanilla and beat until well combined.
Add the dry ingredients and beat on low until combined. Finally add the chocolate chips and beat briefly to combine.
Wrap the dough in cling film and chill for 12-24 hours, so make the dough the night before you want to bake.
Heat the oven to 180°C and line a baking tray with baking paper. Portion the dough into balls of around 30-40 g each and place well apart on the tray as they will spread.
Flatten the cookies slightly, scatter with sea salt flakes and bake for 13-15 minutes until just set. Transfer to a wire rack to cool and repeat with the remaining dough.
Serve with a glass of milk.
