• STEP 1

    Beat the butter and sugar together in a bowl using an electric whisk or using a stand mixer, until the mixture is light and fluffy. Beat in the vanilla, egg and milk until just combined. Sift over the cocoa, then stir in the flour, bicarb and 1 tsp sea salt flakes until a dough forms. Fold in the white chocolate chunks, then chill the dough for at least 3 hrs, or up to 24 hrs.

  • STEP 2

    Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Divide the dough into 12 portions (weighing about 60g each) and roll each one into a ball. The unbaked dough balls can be frozen for up
    to three months (see tip, below). Arrange six balls over each baking sheet, leaving space between for spreading. Bake for 10 mins, remove from the oven and sprinkle over more sea salt. To neaten your cookies, you can put a larger round biscuit cutter or glass over the warm cookies on the baking tray, and gently swirl in a circular motion to round out the edge of the cookies.

  • STEP 3

    Bake for 5 mins more for soft cookies, or if you prefer a firmer cookie, add a few extra minutes to the baking time. Leave to cool on the baking sheets for 10 mins, then transfer to a wire rack to cool until just warm, or leave to cool completely. Once completely cool, will keep in an airtight tin for a few days.

Recipe tips

Giant cookie

To transform the dough into a giant sharing cookie, butter a 25cm ovenproof frying pan, spoon in the cookie dough and flatten into an even layer using the back of the spoon. For a gooey dessert, bake for 20 mins, then scoop warm straight from the pan and serve with ice cream, if you like. For a firmer cookie, bake for 30 mins, then leave to cool completely before cutting into wedges.

Chocolate chip

For a more traditional cookie dough, omit the cocoa powder and swap the white chocolate for some chunks of dark chocolate.

Chocolate & nut

While these cookies are just chocolate, nuts are a nice addition. For this amount of dough, you can add about 100g toasted hazelnuts, almonds or pecans, roughly chopped.

Flour power

Use a mixture of 50g rye, spelt or wholemeal flour, 150g self-raising flour and an extra pinch of bicarbonate of soda for a dough with a nuttier flavour.

Double & freeze

The unbaked balls of dough can be frozen, then baked straight from the freezer – add 5 mins to the bake time.

Recipe from Good Food magazine, October 2023

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