1. Preheat your oven to 350⁰F (180⁰C) and line a baking tray with baking paper.
2. If your butter isn’t properly softened, give it a few seconds at room temperature first. It makes creaming so much easier.
3. In a mixing bowl, cream 100 g softened butter and 120 g caster sugar together until pale and fluffy.
4. Don’t rush; give it a good 2 to 3 minutes. That’s what gives you lighter cookies.
5. Add 1 large egg and 1/4 tsp vanilla extract and mix until smooth. If it looks slightly curdled, don’t panic; it comes together once the dry ingredients go in.
6. In a separate bowl, whisk together 140 g plain flour, 1/2 tsp baking powder, and 1 heaped tbsp cocoa powder so the cocoa spreads evenly.
7. Add the dry ingredients to the butter mixture and mix just until combined. Don’t overmix or your cookies can turn a bit tough.
8. Fold in 150 g dark chocolate chips evenly through the dough.
9. At this stage, the dough should be soft but scoopable. If it feels very sticky, chill it for 15 to 20 minutes.
10. Lightly wet your hands and roll tablespoon-sized portions into balls.
11. Place them on the lined tray, leaving enough space for spreading. Flatten each ball slightly with a fork dipped in flour.
12. Bake for 10 minutes, then rotate the tray and bake for another 4 minutes. The edges should look set and slightly golden, while the centers will still look soft. That’s perfect.
13. Let the cookies rest on the tray for 5 minutes before transferring them to a cooling rack.
14. They’ll be very soft at first, but will firm up as they cool.

PS: Try not to eat them all warm, but I won’t judge if you do.