Whizz butter and sugar in a food processor or stand mixer until light and creamy. Add egg and mix until well combined.

Add 3/4 teaspoon baking powder and 3/4 teaspoon bicarb soda to the flour and mix to combine.

Fold butter mixture into the flour until only just combined.

Chop chocolate into chunks and add to the dough. Cover and refrigerate for at least 15 minutes but no longer than 72 hours.

When you’re ready to bake, preheat oven to 180C (350F). Line 2 baking sheets or trays with baking paper.

Scoop 1/3cup balls of dough and place on the prepared trays. Allowing room for them to spread. Sprinkle liberally with sea salt flakes.

Bake for 15 – 20 minutes or until cookies are golden. The bottom tray may need a little longer. Cool on the tray.