Black liquorice and almond chocolate-chip giant cookies

Preheat the oven to 180°C. Line 2 baking sheets with baking paper. Set aside until needed.

Place the chocolate and butter in a medium heatproof bowl set over a pot of gently simmering water. Do not allow the base of the bowl to touch the water. Stir occasionally until the chocolate has melted. Remove from heat and set aside until needed.

In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar and eggs together until the mixture reaches ribbon stage, about 5 minutes.

Pour the chocolate mixture into the egg mixture and beat until combined.

In a separate bowl, sift the cake flour, cocoa powder and baking powder together. Add these dry ingredients to the chocolate mixture and mix briefly until just combined. Add the chopped liquorice and almonds and, using a spatula, mix until incorporated well.

Using an ice-cream scoop for measure, scoop dollops of the cookie dough onto the prepared baking sheets. Be sure to leave at least 5cm of space between the cookies, as they will spread during baking. Sprinkle each cookie with a pinch of salt.

Bake in the preheated oven for about 12 minutes. Remove from oven and set aside to cool for at least 20 minutes. Serve or store in an airtight container for up to 5 days.