Sometimes you want to keep things simple. When I don't feel like spending a lot of time in the kitchen I bake simple cookies. The cocoa makes these a grownup version of a childhood favourite although kids will probably not pass these up. The sea salt that's sprinkled on top of the dough counteracts the sweetness. This also works well on brownies and other sweet baked goods.

250 grams (2 sticks) unsalted butter, softened

235 grams (1 1/3 cups) brown sugar

220 grams (1 cup) white sugar

2 eggs

1 tablespoon vanilla extract

350 grams (2 1/3 cups) all-purpose flour, sifted

35 grams (1/3 cup) cocoa, sifted

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

200 gram bar of chocolate, chopped into small chunks

1 tablespoon sea salt flakes

Preheat the oven to 160C (325F). In an electric mixer beat the butter and the sugars on medium for 5 minutes. The mixture should look creamy. Scrape down the sides and make sure the mixture is well combined.

Combine the eggs and vanilla extract. Add half to the mixture and mix well. Repeat with the other half.

Combine the flour, cocoa, baking powder, baking soda and teaspoon of salt. Add the flour and beat on medium to combine. Be sure not to over mix. Add the chocolate chunks and with a spatula stir them into the mixture.

Line a baking sheet with parchment paper and spoon dough on the sheet using a tablespoon, allow some room between the dough so that it can spread during baking. Sprinkle sea salt flakes on top of the dough.

Put the baking sheet in the oven and bake for around 12 to 14 minutes if you want a chewy cookie. Add another 3 minutes for a crisp cookie. Allow to cool.

Makes about 36 cookies.