Malted Chocolate Chip Cookies

Method

1. In a standing mixer with a paddle attachment beat the butter, sugar and salt on a medium-high speed for 2 minutes until paler in colour, but not yet light and fluffy (you don’t want to add too much air into the mixture).
2. Turn the speed of the mixer up to high, and add the egg in a slow steady stream.
3. In a separate bowl mix all of the remaining dry ingredients.
4. Add this to the mixer, and mix on a slow speed until just combined.
5. Divide the mixture into 60g balls. Don’t overwork the dough at this point so use an ice-cream scoop or a spoon to do this, don’t roll into tight balls!
6. Put the cookies in the fridge for at least 4 hours, preferably overnight. They can also be put in the freezer at this point and baked from frozen.
7. Preheat the oven to 160°C fan, bake for 12 minutes (or 14 minutes if baking from frozen) until golden in colour, and just set in the middle.
8. Sprinkle with some more flaky salt when just out of the oven.
9. Allow to cool before eating. Once baked these keep in an airtight container for 3 days. Enjoy!