• Roast 40 g Walnuts in the oven (170°C for 7-10 mins) until fragrant.
• Brown 110 g Butter (click for tutorial) and let it cool down in the fridge for 10 -20 mins while preparing for other ingredients.
• Combine 160 g Cake Flour, 1/2 tsp Sea Salt, and 1/2 tsp Baking Soda in another bowl.
• Chop up 70 g Semi-Sweet Chocolate and roasted walnuts to the size of a large peanut or however chunky you like.
• Add both types of sugar (30 g Dark Brown Sugar and 90 g Regular Sugar) to the chilled butter and whisk until well-combined. Sift the brown sugar first if it’s chunky. Alternatively, you can use equal parts of light brown sugar and regular sugar.
• Mix in 1 pc Egg and 1 tsp Vanilla Extract.
  
• Gradually add in the dry ingredients mixture and mix until just combined.
  
• Fold in the chocolate and walnuts.
  
• Divide the dough into 14-15 dough balls and chill in the fridge overnight. Or chill first then portion the next day if you don’t have enough fridge space.

The next day

• Preheat the oven to 180 degrees Celcius.
• Bake for 10 -12 mins or until the bottom looks dark brown and the cookies have mostly set/can be gently picked up after 20 secs.
• Sprinkle some Flaky Sea Salt or Fleur de Sel.
• Let the cookies cool down for 5 mins and enjoy!