The lone-dweller, in need of the balm that only a freshly baked biscuit can provide, is faced with a most unsatisfactory choice: do without or make a batch big enough to keep a huge hungry household happy. I had to put that right, and not just out of altruism, you understand. To this end, I have created a cookie recipe that answers my every requirement: deeply chocolatey, sweet but not too sweet, and sprinkled with sea salt flakes. They are the work of an easy moment, requiring no more than a couple of bowls, a wooden spoon and a spot of stirring. And while I urge you to eat one — if such urging is even necessary — when it's still warm, so that it's crisp around the edges, its centre tender and shortbready and gloriously gooey with nuggets of molten chocolate, you can for a contrating kind of eating enjoyment leave the other until the next day (but no longer), when it will be slightly sandy and softly chewy. But these are big old biscuits so, if you find yourself in company — and a generous mood — you can graciously offer one of them without feeling short-changed. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.