• 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. You can also freeze the dough if they won't be baked in the next few days.

The next day

• Preheat the oven to 180 degrees Celcius and lay the dough balls on a lined baking tray. Make sure to have enough space between the cookies so they don't touch each other when they melt.
  
• 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!