Chocolate chip cookie recipe, soft and chewy in the middle with a perfectly crisp outside. Packed with oozing dark chocolate and topped with sea salt flakes, these quick cookies make an easy weekend treat
1. Whisk together the melted butter and sugars using electric beaters until light, thick and fluffy, then add the egg and vanilla extract, and whisk again until really light and fluffy.
2. In a separate bowl, mix together the flours, baking powder and a pinch of sea salt, then fold into the butter and sugar mixture to make a dough. Reserve 16 of the largest dark chocolate pieces and set aside. Fold the remaining chopped chocolate into the dough.
3. Line 2 large baking trays with baking paper. Use an ice-cream scoop to make 8 dough balls, then place them on the trays ensuring there are large gaps around each one (the cookies will spread in the oven). Push the large chunks of reserved chocolate into each ball and chill in the fridge for an hour.
4. Heat the oven to 180C/fan 160C/gas 4. Bake for 10-12 minutes or until just set, and a little brown at the edges. Cool on the trays for 10 minutes before transferring to a wire rack to cool completely. Sprinkle with extra sea salt, if you like.