Step 1

Cream the butter and sugar together in a large freezer-safe bowl, until light and fluffy. You can use either a mixer or simply a wooden spoon to do this and mix the two together until you have a light yellow, fluffy mixture.*

Step 2

Add the rest of the wet ingredients (the milk and vanilla extract) to the bowl and mix well.

Step 3

Sieve the flour, baking soda and salt into the bowl.

Step 4

Fold the wet and dry ingredients together, try not to over-mix.

Step 5

Carefully fold in the chocolate and chopped/crushed nuts then move the bowl to the freezer for 30 minutes. **

Step 6

Using an ice-cream scooper, scoop the dough into balls and place on a parchment paper-lined baking sheet. Make sure there's plenty of space between each cookie since they will spread. I was able to fit 6 cookies to a tray.

Step 7

The cookies are there ready to bake in the oven for 10-12 minutes at 165ºC/350ºF, till golden brown.

Step 8

Let the cookies cool down on a baking rack.

Step 9

Store in an airtight container for up to 3 days at room temperature or freeze for up to a month. Make sure to place a baking paper in between individual cookies in the freezer container to avoid them sticking together.