Salted chocolate chunk cookies

Ingredients

• 120 g soft butter
• 150 g brown sugar
• 1 egg
• 200 g plain flour
• 1/2 tsp bicarbonate of soda
• 150 g dark chocolate, chopped
• 1/2 tsp Xalte Original salt, plus a pinch to finish

Method

1. 1Preheat the oven to 180 °C and line two baking trays with baking paper. The butter needs to be soft, so take it out of the fridge in good time; if the chocolate is in a bar, cut it into 1 cm pieces.
2. 2In a large bowl beat the butter with the sugar for 2 to 3 minutes, using an electric whisk or a wooden spoon. It is ready when the mixture is creamy and paler in colour.
3. 3Add the egg and beat until it is fully mixed in and no streaks are left.
4. 4In another bowl mix the flour, the bicarbonate of soda and the 1/2 tsp of Xalte Original salt. Add this to the butter and stir with a spatula just until no dry flour is visible.
5. 5Add the chopped chocolate and mix just enough to spread it through the dough.
6. 6Shape 16 balls the size of a golf ball, about 40 g each, and put 8 on each tray, about 5 cm apart because they spread as they bake. Share the final pinch of Xalte Original salt between them all, a few grains on each ball.
7. 7Bake the trays one at a time, on the middle shelf, for 10 to 12 minutes. Take them out when the edges are golden and the centre still looks pale and soft, because they firm up as they cool.
8. 8Leave the cookies on the tray for 10 minutes without touching them, until they can be lifted without breaking.
9. 9Move them to a wire rack or a plate to finish cooling and serve, two per person. They keep for several days in a closed container.