Melt the butter in a shallow pan over medium heat and continue to cook, stirring constantly, to keep it moving. The butter will begin to foam and sizzle around the edges. In about 5–8 minutes the butter will turn golden brown and it will smell intensely buttery and toasty. Immediately remove the pan from heat and pour the browned butter into heatproof bowl to stop the cooking process. Set aside to cool.

Whisk the cool liquid brown butter with the sugar (sachet 1), then whisk in the egg until combined. Add the cookie mix (sachet 2), pecans and chocolate and stir to form a dough.

Cover and chill the dough for 1 hour to allow the flavours to develop.

Preheat the oven to 160°C (fan-assisted convection) and line two trays with baking paper.

Use your hands to portion and roll the dough into 12 even balls. Space 5cm apart on the prepared trays and lightly flatten to 1cm thick.

Bake for 10-12 minutes until the cookies are lightly golden and still soft inside. Allow to cool on the trays for 5 minutes before transferring to wire racks to cool.

Tip: Be careful not to overcook your brown butter as this will burn the milk solids, giving your bakes an unpleasant bitter undertone. Read more about The Magic of Brown Butter in Baking here.