In a large bowl or electric mixer beat together 100g (2/3 cup) brown sugar, 100g (½ cup) granulated sugar and 150g unsalted plant-based butter (softened).

In a separate bowl, mix together 180g (1 1/3 cup) flour with ½ tsp baking soda and ½ tsp sea salt. Then stir into the butter mixture. Fold in 200g chopped dark chocolate and 1 cup still-warm toasted chopped walnuts (this will help the chocolate melt a bit into the mixture). Chill for 30 minutes.

Using a spring-loaded scooper, scoop into portions, place in a plastic container and then freeze.

Bake in the oven from frozen for 10 minutes at 180c. Remove from the oven and tap gently with a spatula to flatten slightly.

Makes 26-38 cookies, depending on the size of the scooper.