Burnt butter chocolate chip cookies

Method

1. Place the butter in a saucepan over low–medium heat until melted and starting to foam. Cook, stirring occasionally, for a further 12–15 minutes or until the butter is browned and has a nutty aroma. Remove from the heat and leave to cool.
2. Sift the flour, bicarbonate of soda and salt into a bowl and set aside. Using an electric mixer, beat the burnt butter and sugars in a large bowl for 1 minute or until well combined (it will look like wet sand). Add the eggs and vanilla and beat until well combined. Add the flour mixture and beat on low speed until just combined, then stir in the chocolate and walnuts.
3. Line two baking trays with baking paper. Divide the dough into ten even portions and shape into balls, then place, 5 cm apart, on the prepared trays and refrigerate for 2 hours or until very firm.
4. Preheat the oven to 180°C.
5. Bake the cookies, one tray at a time, for 18 minutes or until just golden around the edges (the dough will be slightly gooey on the inside). Remove from the oven and cool slightly on the trays, then transfer to a wire rack to cool for a further 10 minutes. Serve immediately.