These are traditional American-style cookies (gooey, and full of chocolate and nut chunks), perked up with the addition of sea salt, which helps balance out the sweetness of the other ingredients. This recipe was adapted from the fab David Lebovitz take on a classic.

In a bowl or electric mixer beat together 100g (2/3 cup) brown sugar, 100g (½ cup) granulated sugar and 125g unsalted butter (softened). When well creamed together beat in 1 egg and ½ tsp vanilla extract.

In a separate bowl mix together 180g (1 1/3 cup) flour with ½ tsp baking soda and ½ tsp sea salt (Maldon flaked works well). Then stir into the sugar and egg mixture. Fold in 200g chopped dark chocolate and 1 cup toasted chopped nuts (walnuts work great). Chill for 30 minutes.

Take a large spoonful of the batter (around 30g each for a total of 26 cookies), form into balls and then flatten the tops and bottoms (see second photo above). Place them on a tray or in a plastic container and refrigerate till they firm up a bit more (or pop some straight into the freezer if you can bear to part with them).

Transfer to an oven tray (leave a good amount of space between them as they will spread) and bake in the oven for 10 minutes at 180c. Remove from the oven and tap gently with a spatula to flatten slightly. If you like your biscuits quite crisp, return to the oven for an addition 2-5 minutes till they are lightly golden. Let cool before serving.

You may also be interested in:

CHEESE & CHILI BISCUITS >