Makes ± 24 cookies, depending on size
75g Staffords Cocoa Powder
1 tsp sea salt flakes, plus more for scattering on top of the cookies
½ tsp baking powder
½ tsp bicarb of soda
140g butter, room temperature
150g muscovado sugar
130g white sugar
1 XL egg
1 tsp Staffords Vanilla Extract
250g Staffords Chocolate Chips
Make cookie dough the night before you want to bake them so the cookie dough can rest in the fridge for 12- 24 hours
In a medium sized bowl, whisk together flour, cocoa powder, salt, baking powder and bicarb of soda. Set aside.
In a stand mixer fitted with the paddle attachment, beat together butter and both sugars until very light and fluffy. Add the egg and vanilla and beat until well combined.
Add the dry ingredients and start the mixer on low. Then beat until combined.
Finally add the chocolate chips and beat briefly to combine.
Wrap the dough in cling film and chill for 24 hours.
Heat oven to 180˚C. Line a baking tray with baking paper.
Portion the dough out into little balls around 30-40 grams each.
Place cookies on baking tray well spaced apart as they will spread.
Flatten cookies slightly, scatter with some sea salt flakes, and then bake the cookies for 13-15 minutes until just set.
Transfer the cookies to a wire rack to cool. Repeat with the remaining dough.
Serve with a glass of milk.