Combine the flour, baking soda and salt in a small bowl.

Using a stand mixer if you have one (or alternatively a hand mixer or a fork), beat the softened butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy. Then beat the eggs into the mixture one at a time.

Add the flour in one go and beat it into the mixture, stopping as soon as no more flour shows. With a stand mixer this should take only a few seconds. Don’t overbeat, this would make the cookies drier.

Using a long, sharp knife, cut the chocolate bars into chunks the size of a penny, and chop the nuts coarsely. Stir both into the cookie dough with a spatula. At this stage, have a good go at eating some of the cookie dough. There is plenty of it and it is so delicious raw you just can’t skip this step (obviously, your eggs should be fresh!)

Place the cookie dough in the fridge and allow it to chill for at least 30 minutes. This step has two purposes. First it hardens the dough, making it easier to work with when spooning it into cookie balls, then baking chilled dough ensures that the center takes longer to bake, yielding a soft, undercooked cookie core.

Preheat the oven to 190 degrees C (375 degrees F)

Line an oven tray or baking sheets with greaseproof paper. Drop rounded tablespoons onto the tray/sheets, leaving about 10 cms (3 inches) between each ball to allow them to spread when baking.

Bake for 9 to 11 minutes or until golden. My advice it so start with a small first batch at 9 minutes. When ready, the cookies should look browned around the edges and lighter at the centre. Cool on the tray/baking sheets for 1-2 minutes, then remove to wire racks to cool completely. Taste a cookie before the next batch, the centre should be moist and slightly undercooked. If it feels rather “cake-like” with a dry and raised center, you cooked it too much so reduce the timing of the next batch.

Enjoy!