Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.

In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer until combined. Add vanilla and egg. Beat again until combined – but try not to over mix.

Add flour, cornflour, baking soda and salt, if using, and beat on a low speed until soft cookie dough forms. Add chocolate and walnuts and beat briefly.

Scoop out cookie dough***, roughly 2 tablespoons per cookie, and place on prepared oven trays, leaving room for the cookie to spread.

Bake cookies for 12-14 minutes or until golden brown. Leave cookies to cool completely.

If you don’t have any cornflour (or cornstarch), add an extra tablespoon of flour.

*You can use any nut you like (e.g. pecans or macadamias). If you want to leave out the nuts, add extra chocolate. The generous amount of fix-in’s help the cookies stay thick.

**lnstead of rolling the cookie dough smooth, leave it rough and pieced together for a more rustic look.