Double Chocolate Chip Cookie Recipe

A simple double chocolate chip cookie recipe, broken down step by step. Made from cocoa Runners Madagascan dark cooking chocolate and Tanzanian cocoa powder these cookies are a cut above.
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Makes 10 cookies
INGREDIENTS
110g unsalted butter, at room temperature
140g caster sugar
1 large egg
½ tsp vanilla extract
140g plain flour
½ tsp bicarbonate of soda
½ tsp fine sea salt
20g cocoa powder
150g 63% dark cooking chocolate buttons, half broken into smaller pieces
METHOD
Cream together butter and sugar until light and fluffy either by hand or with an electric mixer
Add egg and vanilla to creamed butter and combine
Whisk flour, bicarb, cocoa powder and salt together in a bowl
Fold flour mixture into dough
Fold chocolate pieces through dough
Divide dough in to 10 balls using spoons and place on a plate to chill.
Chill cookie dough for at least 1 hour (ideally 2+ or at this point you can freeze the dough and cook from frozen)
When you’re ready to bake, preheat oven to 180ºC/160ºC FAN
Line 2 baking trays with baking parchment
Place chilled dough balls on prepared baking trays leaving lots of space for cookies to spread
Bake cookies for 10-12 minutes until crispy on the edges
Leave to cool, sprinkling sea salt flakes on top if desired