Start by pre-heating your oven to 180c/350f and also line a large baking tray with baking paper.

Add the butter into a bowl, melt this in the microwave, then whisk in the cocoa powder.

Now add both sugars, mix this in, then add in the eggs.

In a separate bowl, mix together the flour, salt, baking powder and baking soda. Add this into the other bowl and mix until a dough forms.

Create 6 cookie dough balls out of the dough. I like to use an ice cream scoop to do this, each one of my cookie dough balls were around 100g.

Place these onto your tray making sure to leave a gap between them so they have room to spread.

Bake these for 20 minutes. Half way through, I like to take the tray out and slam it down on my counter a few times just to flatten them a little, then I put them back in the oven for the remaining time.

Add the sugar into a pot that has high sides, and place this pot over medium-low heat.

You want to keep heating this, whiles constantly stirring, until all the sugar completely melts and turns a deep amber colour.

Once this happens, take if off the heat and mix in the butter. Then slowly pour in the cream, whiles mixing. Then mix in the salt and cornflakes.

Leave this aside to cool down for at least 10 minutes.

Add dollops of the cornflake mixture on top of the cooled cookies, then flatten it out. The easiest way to do this is by using wet hands.

Let these set for about 30 minutes and then enjoy!