Makes about 30 cookies (Richard)

Makes about 30 cookies

160g unsalted butter, softened + extra for the trays
85g light soft brown sugar
85g caster sugar
2 eggs
400g plain flour
½ tsp bicarbonate of soda
½ tsp baking powder
¼ tsp fine salt
200g good-quality plain chocolate, cut into small chunks

Butter a couple of baking trays. Preheat the oven to 180°C, Gas 4. Cream the butter and sugars with an electric whisk until light and fluffy. Beat in the eggs, one at a time. Sift together the flour, bicarbonate of soda, baking powder and salt, then fold into the mixture, followed by the chocolate pieces, using a spatula. You will have a stiff dough.
Roll walnut-sized pieces of dough between your palms and put them on the buttered baking trays, pressing down lightly and leaving space in between the cookies to allow room for spreading. Bake for 15-20 minutes or until the edges are firm but the centre still has some give to the gentle press of a finger.
Remove and leave to cool on the trays for a minute before transferring to a wire rack to cool to room temperature. Eat immediately or store in an airtight tin or cookie jar for up to 5 days.