Chocolate Brazil nut cookies

Makes 30 regular-sized cookies

• 125g unsalted butter
• 225g light soft brown sugar
• 1 tsp vanilla extract
• 1 medium egg
• 25g cocoa
• 0.75 tsp ground cinnamon
• 175g plain flour
• 0.5 tsp bicarbonate of soda
• 200g milk
• 150g brazil nuts

Step 1
Put the butter, sugar and vanilla in a bowl and beat until smooth.

Step 2
Beat in the egg, then stir in the cocoa and cinnamon.

Step 3
Add the flour and soda, work until combined, then mix in the chocolate and nuts; I use my hands because I find it easier to scrunch up the dough and get the mixture really even.

Step 4
Pinch off nuggets of dough the size of a ping-pong ball (for regular cookies) or unshelled hazelnut (for mini ones), and roll between your palms until smooth.

Step 5
Cover a baking tray with nonstick paper and place the soon-to-be cookies on it 3-4cm apart.

Step 6
Heat the oven to 180C (160C fan-assisted)/350F/gas mark 4 and bake for eight to 10 minutes (for mini cookies) or 12-14 minutes (for regular ones).

Step 7
Leave to cool on the tray for a few minutes, then transfer to a rack with a spatula.

Step 8
Once cold, store in an airtight container.