Creaming the butter together with sugar will create lots of tiny ... it can simply be measured and added straight to the cookie dough. I like to use dark chocolate because the bitterness balances ...
Use your hands or an ice cream scoop to form balls of dough (about 60–70g/2¼–2½oz per cookie). Sprinkle with a little sea salt and place onto the prepared baking trays, leaving 2.5–5cm/1 ...
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