Decadent Cocoa-Infused Chocolate Chunk Cookies

1. Creaming the Base

In a large bowl, beat together the softened butter and light soft brown sugar, along with a pinch of sea salt if you like, until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition.

2. Incorporating Dry Ingredients

Sift the self-raising flour and cocoa powder into the creamed mixture. Beat until just combined. Gently fold in the chocolate chips or chunks. At this point, you can refrigerate the dough for up to 2 days or freeze for up to a month, or proceed to baking immediately.

3. Baking the Cookies

Preheat your oven to 190°C (170°C fan/gas mark 5) and line baking sheets with parchment paper. If using room temperature dough, drop 2 tablespoonfuls per cookie onto the prepared baking sheets, spaced apart to allow for spreading. For chilled dough, roll into 40g balls and place on the baking sheets. Balls can be frozen for later use; simply bake from frozen, adding a few extra minutes to the cooking time. Bake for 12-15 minutes, until the cookies have spread and are crusty on the outside. Allow to cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

4. Optional Chocolate Dipping

Melt additional chocolate in a bowl set over simmering water or in the microwave, stirring until smooth. Dip half of each cooled cookie into the melted chocolate, then place on parchment-lined trays to set.