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 150g finely grated dark chocolate and 1 cup toasted chopped walnuts. 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. 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).

Transfer to an oven tray (leave a good amount of space between them as they will spread) and bake for 9 -10 minutes at 180°C. Remove from the oven and tap gently with a spatula to flatten slightly. Let cool before serving.

Makes 26 cookies.

Note: These cookies bake great from frozen.