Brown butter, walnut and caramelised white chocolate cookies

Method

• step 1

  Set a metal sieve over a medium heatproof bowl and fill a second large bowl with iced water. Melt the butter in a large pan over a medium-high heat and toast the walnuts for 7-8 mins, stirring continuously, until the butter has browned and smells nutty, and the walnuts have darkened slightly. Tip into the sieve so the butter drains into the bowl below. Spread out the nuts over a large chopping board and leave to cool before roughly chopping into a mixture of sizes.

• step 2

  Put the bowl of butter into the bowl of iced water and stir continuously for a few minutes until the butter starts to thicken. Once it is the consistency of buttercream, remove it from the ice bath and stir in both sugars. Whip using an electric whisk for 3-4 mins until the mixture is pale and voluminous.

• step 3

  Add the eggs and vanilla, and continue to whisk for 4-5 mins. Fold in the flour, bicarb and 1 tsp of salt until combined, then fold in the chocolate and chopped walnuts. Chill for at least 6 hrs or overnight.

• step 4

  Heat the oven to 180C/160C fan/gas 4. Scoop the dough into 15 balls using a cookie scoop and arrange over two large baking sheets lined with baking paper.

• step 5

  Bake for 12-15 mins until lightly golden. When they come out of the oven, give the tray a whack on the worksurface – this will help create a crispy edge. While the cookies are still warm, sprinkle lightly with sea salt. Cool on the tray for a few minutes, then transfer to a wire rack to cool completely.