Ingredients

180 g golden caster sugar

180 g dark brown sugar

2 tbsp treacle

2 medium free-range eggs

300 g plain flour

100 g cocoa powder

1 tsp baking powder

1/2 tsp sea salt flakes

250 g unsalted butter, room temperature

180 g chocolate chips, whatever you fancy, plus big buttons to decorate

 Method

1. Mix the sugars and treacle in a bowl and crush any lumps.

2. Lightly beat the eggs in a small bowl.

3. Sift the flour, cocoa, baking powder and salt into a separate bowl.

4. Place the butter in the bowl of a stand mixer and beat with the blade attachment for a minute or two until the butter resembles mayonnaise. Add the sugars and beat on medium for about 4 minutes, until the mixture has lightened in colour.

5. Pour in the eggs (in one go) and mix for 15-30 seconds (no longer, or the cookies will spread too much). Add half of the dry ingredients and mix slowly. Add the remainder and mix until just combined, followed by the chocolate chips.

6. Using an ice-cream scoop, measure out balls of cookie dough and place on a parchment-lined baking tray. Stud each cookie with a big chocolate button.

7. Either cook the cookies immediately (reduce cooking time by a couple of minutes) or refrigerate for an hour (or longer). You can freeze them at this stage.

8. When ready to cook, preheat oven to 180C / 160C fan and bake for 15 minutes. Leave to cook a little before eating (they will firm up).

   Makes around 14-16 cookies, depending on how big you want them!