Triple chocolate chip cookies

Tip the butter into a large bowl with the sugar and use electric beaters to whip together until really light and fluffy. Add the flour, cocoa, baking powder and ½ tsp of fine sea salt, and mix until smooth.

Add all the chopped chocolate and mix until evenly combined. Use an ice cream scoop to make 14 balls. Put onto 2-3 baking trays lined with baking paper and into the fridge to chill for 15 mins.

Heat the oven to 180C/160C fan/gas 4. Put the trays into the oven for 16-18 mins or until browned and crisping at the edges but still a little soft in the middle – this will keep them chewy. To make the cookies perfectly circular, you can remove the trays after 13 mins and use a 12cm cookie cutter to shape each cookie into a perfect round, then return to the oven for another 3-5 mins.

Once out of the oven, give the trays a few gentle taps to achieve those characteristic cookie crinkles, then cool completely