Makes 50 biscuits (using a small 3cm diameter ice cream scoop)

Prepare 2 baking trays by lining them with silicone baking paper or spraying them with non-stick cooking spray

Set your oven at 170°C (fan assisted, otherwise 180°C)

125g dark chocolate

150g flour

30g cocoa powder

5ml bicarbonate of soda

125g butter, at room temperature

75g brown sugar

50g white sugar

1tsp vanilla extract

1 large egg, lightly beaten

350g dark chocolate chips

7ml Maldon salt (optional, for those who dislike the salty tang)

2-3 chillies, deseeded, very finely chopped (optional)

Optional, few extra Maldon flakes


  • Chop chocolate into pieces, place in bowl and melt chocolate in the microwave
  • Sift the dry ingredients together
  • Cream the butter, sugars and vanilla until the mixture is light and fluffy (I use a food mixer)
  • Add the slightly cooled melted chocolate
  • Add the egg and about 100ml of the dry ingredients, beat well
  • Add the remaining dry ingredients and mix until all incorporated
  • Lastly add the chocolate chips, the Maldon Salt and the chilli
  • Spoon the mixture onto the baking trays leaving at least 3cm between each cookie (I use a small spring release ice cream scoop)
  • If you would like extra salt, sprinkle a few flakes on the surface of each cookie
  • Bake for 18 minutes
  • Leave on the baking tray to cool for 5-10 minutes
  • Cool completely on a cooling rack
  • Store in an airtight container