280g softened butter
140g dark brown soft sugar
140g light brown soft sugar
220g granulated sugar
•Beat the butter and sugar until very pale

2 eggs
500g plain flour
1 rounded tsp baking powder
1 heaped tsp bicarbonate of soda
2-4 pinches of flaky salt; crushed
•mix all these ingredients into the buttercream

380g assorted chocolate chunks (I used bits of chocolate Xmas trees, Easter eggs, Cadbury’s etc) big lumps best
•add the chocolate bits

Roll into golf ball sized lumps and refrigerate overnight before baking from cold at 170c 9-11m don’t squash down or you’ll end up with flat cookies...

You can also freeze them on a tray, then add to a freezer bag the next morning to keep and bake as required- 10-12m from frozen.

If you can’t be bothered to roll balls, make 3/4 large dough sausages, wrap in baking paper, keeps in fridge for 2w. Don’t try to freeze as a sausage because it doesn’t cut easily!Bake as required, ideally on the day you will eat them.