WALNUT & DARK CHOCOLATE CHUNK COOKIES

SERVES 8. PREP 10 MINS (PLUS CHILLING TIME). COOK 10 MINS

INGREDIENTS

• 80g walnuts, toasted and roughly chopped

• 130g butter

• 140g brown sugar

• 40g caster sugar

• 1 tsp vanilla essence or paste

• 1 egg

• 185g plain flour

• ½ tsp baking soda

• ½ tsp salt

• 130g dark chocolate, roughly chopped

METHOD

1 Preheat oven to 180C. Roast walnuts for about 5 minutes, until fragrant and just browned. Set aside to cool.

2 In a small pot over medium heat, melt the butter. Continue to cook, stirring occasionally with a rubber spatula to prevent it from sticking to the bottom, until browned. Pour into a large bowl, scraping any residual milk solids from the bottom in too – they hold lots of flavour. Leave to cool for 5-10 minutes.

3 Add both sugars and vanilla paste and stir to combine.

4 Add egg and beat vigorously with a spoon for 2-3 minutes, until lighter in colour and really smooth and glossy.

5 In a separate bowl, whisk together the flour, baking soda and salt. Add to the egg mixture and stir to just combine. Add the chopped walnuts and chocolate and fold to just combine.

6 Cover bowl and refrigerate for 30 minutes-1 hour before baking. You can leave them in the fridge for up to 3-4 days, but let the dough warm up a little from fridge temperature before baking if completely cold, as they won’t spread much at all otherwise.

7 Scoop even balls of dough on lined baking trays, leaving at least 4cm between cookies. Bake for 8 minutes, then open the oven door and quickly lift and tap/bang the baking tray down a few times on your bench – this helps the cookie spread.

8 Bake for a further 1-2 minutes or until done to your liking. Leave on trays to cool. Sprinkle with sea salt. Store in an airtight container.