In a bowl whisk together the wet ingredients until smooth.
Mix together the dry ingredients, add them to the wet ingredients
and mix together then fold through the chocolate.
Spoon the dough onto a sheet of baking paper and roll into a 4cm log approx. 20cm long. Push tight and twist the ends, so a smooth log. Refrigerate and rest overnight for best results.
The next day, Preheat oven to 180C.
Cut the cookie dough log into 2cm thick slices and place onto a lined baking tray, at least 3cm apart and bake for 8-10 minutes, until edges are slightly golden.
If you slightly under bake, they stay soft and chewy.
Once removes, sprinkle with a pinch of flake salt straight away and let completely cool before handling.
Store in an airtight container at room temp.