Start by beating the cold, cubed butter with the brown sugar and white sugar until everything is well combined. You can use a stand mixer or a hand mixer for this step. The mixture may look a bit grainy, but that’s okay—it’s just the cold butter!

Add the eggs, one at a time, and the vanilla extract. Beat until everything is fully incorporated and smooth.

Sift in the flour, baking soda, cornflour, and salt. Mix until everything is just combined. Be careful not to overmix, as this can result in tougher cookies.

Mix in the nuts and chocolate

Gently fold in the chopped dark and milk chocolate, along with the chopped almonds and cashews. You want to make sure every bite has a good amount of chocolate and nuts!

Using a kitchen scale, measure out 80g of dough for each cookie. Roll them into balls, then dip the top of each ball into the chocolate chips, pressing them gently so they stick. Place the balls on a baking tray and freeze for 2-8 hours. This will help the cookies keep their thick shape while baking.

Preheat your oven to 200°C (392°F). Line a cookie sheet with parchment paper and place the frozen dough balls onto the sheet, leaving enough space between each one for spreading.

Bake the cookies for 10-12 minutes until the edges are golden but the center remains slightly soft. Let them cool on the tray before transferring to a wire rack.