In a stand mixer with a paddle attachment, beat the butter on medium-high until fluffy (about a minute or two). Add the caster and brown sugar and continue beating for another minute to incorporate it. Turn the mixer down to medium-low, and add in the vanilla extract and the eggs and continue beating for a minute or so until they all combines.

Sift and mix the flour salt, and baking soda, and ground coffee beans together. Then add this to the wet ingredients in the mixer in 3 batches, mixing in between each addition.

Finally, add the chocolate and nuts and mix them in on low for about 10 seconds.

Chill the dough in the fridge overnight (or up to three days) to develop the gluten and bring out more flavour, Or as Kenji Alt-Lopez puts it: “An overnight rest allows enzymes to break down large carbohydrates, enhancing the caramelisation and browning process the next day to help the cookies develop deeper flavor.”

The next day, weigh ~40g of dough per cookie, roll them up into rough balls, and place them onto a lined baking sheet, leaving about 5cm (2 inches) of space in between each dough-ball.

Bake the cookies in an oven preheated to 190°C for 12 to 15 minutes, until nicely browned on the edges but still golden and soft in the centre.

When the cookies are done, remove from the oven and place them on a wire rack to cool down.

Blissfully relive your childhood memories through them. :D