These chocolate chip cookies are a popular twist on the classic, perfect for everyday baking and occasions.
This recipe makes about 25 cookies.
Cooking time: 20 minutes
115 g soft butter
150 g sugar
235 g flour
½ tsp salt
½ tsp baking powder
½ tsp bicarbonate of soda
150 g dark chocolate, chopped
3 tsp milled winged kelp, or use one of our seaweed chocolate instead
Preheat the oven to 180ºC/160 ºC fan. Line two baking sheets with baking paper.
Beat the butter and sugar in a large bowl until pale and creamy. Crack in the egg and mix well.
Sift in and fold through the flour, baking powder, bicarbonate of soda and salt. Roughly chop and stir in the chocolate and the seaweed if using plain chocolate.
Roll tablespoons of the dough into balls and place onto the lined trays, leaving space between them to grow. Flatten the balls slightly with your fingers, then place in the hot oven for 12-14 minutes, or until lightly golden. Leave to cool completely.
Craving chocolate? We've combined two of our favorite superfoods to give you a magnesium-rich, salty chocolate treat. Made by hand, by award winning chocolatier Craig Alibone in Bodø