Spiced chocolate nut cookies

240g unsalted butter, half-melted until browned, and then cooled and half beat.

240g brown sugar

1 egg yolk

1 whole egg

1 tsp vanilla

100g dark chocolate chopped

70g milk chocolate chopped

70g mixed nuts (almonds, hazelnuts, peanuts)

220g plain flour

8g bicarb of soda

2g salt

1g nutmeg

1g cinnamon

50g milk chocolate chips

50g white chocolate chips

Melt 120g butter until browned, let it cool.

Add remaining butter and brown sugar and beat until paste forms (5 mins)

Add remaining melted butter and beat until light and creamy.

Add eggs and yolks one at a time, add vanilla, and mix.

Add chopped chocolate and nuts

Sieve dry ingredients together in a separate bowl and then add to the wet mix.

Fold in the flour and bicarb being careful not to overmix.

Place dough in the fridge for at least 2-4 hours, the longer the better. Overnight would be ideal.

Portion the cookies at 50g each or use an ice cream scoop.

Bake at 160C for 10-12 minutes or until cooked.

Remove from the oven, whilst warm add a few more chunks on each cookie and a sprinkle of sea salt.

Allow to cool and enjoy.

Inspired by the smoky cookies from the Beatrix bakes cook book.