1. Heat your oven to 200C fan-forced (220C conventional). Combine the butter and sugars in the bowl of a stand mixer and beat at high speed using the paddle attachment for about 5 minutes. Add the eggs and beat until combined. 

2.  Add the flour, baking powder and salt and gently fold until just combined. Fold through the chocolate. Take large scoops of the dough (about a third to half a cup) and place on a lined baking sheet, leaving plenty of room between them for the mixture to spread. Sprinkle with more salt and bake for 15-20 minutes until golden, then remove from the oven. While they are still soft, use a round pastry cutter to shape the cookies into rounds – not by cutting them but by putting a cutter that's about the same size over the whole cookie and pushing the cookie inwards using the inside of the pastry cutter in a circular motion. Allow to cool on the tray for 10-15 minutes until the cookie is firm.

Adam's tip The reason unsalted butter is often preferred to salted when baking is not so much about salt content as water content, with unsalted butter tending to hold less water.