Step 1

Preheat oven to 180ºC (356ºF). Line a large baking tray with parchment paper, set aside.

Step 2

In a small mixing bowl, add flour, baking powder, baking soda and cinnamon. Whisk together and set aside.

Step 3

In the bowl of a stand mixer or a large mixing bowl, add softened butter and both sugars.

Step 4

Beat butter and sugars together for 1 minute until well combined and soft, scraping down the sides as needed.

Step 5

Add egg and vanilla, beat until well combined and creamy. Scraping down the sides as needed.

Step 6

Add all the flour mixture and beat until a soft dough forms.

Step 7

Add chocolate chunks (or chips if using) and beat until combined and dispersed through the dough.

Step 8

Roll dough into 1 tablespoon size balls (weighing approx. 30g each). Place on lined baking tray and gently press down with your palm. You don’t want a flat disc, just a thick round cookie shape. Place them 3 inches apart to allow for spreading (see above photo on tray).

Step 9

Push a few extra small pieces of walnut onto each cookie if desired.

Step 10

Bake for 9 minutes. Remove pan from the oven and tap the tray on your bench top or a wooden board 3 times to flatten the cookies a little. Immediately return to the oven with the tray rotated from the original way you had it. Bake for a further 3 minutes or until the cookies turn lightly golden around the edges and the middles are still soft.

Step 11

Remove from oven and tap tray on your bench top/wooden board 3 times to flatten slightly again. Allow cookies to cool on tray for 5 minutes.

Step 12

Transfer to a wire rack to cool completely.

Step 13

Store cookies in an airtight container, in the pantry, for 1 week.

Step 14

Enjoy!