A smoky, salty chocolate chip cookies

MAKES 16–20

These cookies tick all the boxes: sweet, salty, chocolaty. Plus, the powdered smoky tea triggers a reaction deep in our primordial brain (think peated whisky and barbecue).

240 gm unsalted butter, cool and pliable 240 gm light muscovado

(or soft brown) sugar

100 gm demerara sugar

1/2 tsp vanilla paste

1 egg

220 gm plain flour

Heaped 1/2 tsp lapsang souchong tea leaves, finely ground

1 tsp bicarbonate of soda ¼ tsp fine sea salt

70 gm toasted walnuts, coarsely chopped

170 gm dark chocolate (60-70% cocoa), coarsely chopped Cooking oil spray

Sea salt flakes 1 Place half of the butter in a small saucepan over high heat and cook until brown (5 minutes). Set aside at room temperature to cool slightly.

2 Place remaining butter, both sugars and vanilla in the bowl of a stand mixer. Using the paddle attachment, beat on medium until a sugary paste forms (8 minutes).

3 Lightly mix egg in a small bowl. Sift flour, ground tea, bicarbonate of soda and salt into a separate bowl; set aside. 4 Reduce stand mixer speed to low and slowly stream brown butter into the bowl. Beat until combined (3 minutes). Add egg mix in two batches and beat on high until pale (2 minutes). 5 Reduce speed to low. Add chocolate and nuts and mix until only just incorporated (1 minute). Add dry ingredients and mix for a final minute.

6 Line a large tray with baking paper. Scoop 2 tbsp portions of dough onto the tray, cover and refrigerate overnight.

7 Preheat oven to 130°C.

Lightly spray a baking tray with cooking oil and line with baking paper. Arrange dough balls on tray, spacing them about 3cm apart to allow for spreading. Sprinkle a few flakes of sea salt on top of each cookie and bake until golden brown (25-30 minutes). Cookies will still be soft but will firm up when cool.