Add the tote (salt), huka hāura (brown sugar), huka one (caster sugar) and iho hūperei (vanilla) in to the slightly cooled brown butter.
Mix together with a whisk for a minute. Don't worry if the mixture looks a little separated, the eggs will fix that.
Add one hēki (egg) and whisk for 20 seconds. The mixture will start to come together. Add the second hēki (egg) and whisk again for 20 seconds.
Add the puehu parāoa (flour), pēkana paura (baking powder) and pēkana houra (baking soda). Stir to combine.
Add the tiakarete to a papa tapatapahi (chopping board) and chop in to chunks. Reserve a handful on chocolate to add to the tops of the cookies. Add the rest to the mixture with the nati pēkani (pecan nuts), if you are using them.
Stir everything together. Put the bowl of mixture in the fridge or leave it on the bench for five minutes to thicken.
Take tablespoons of dough and roll each one in to 25 balls and place on 2 trays. Add the reserved tiakarete (chocolate) on top. Don't squash the dough down and make sure they have around 4cm space between each one.
Bake a tray at a time for 12 minutes. You can shape them with a cookie cutter straight from the oven if you want or just leave them as they are! These would be delicious with a sprinkle of flaky sea salt too! Note: The cookies in the images are slightly different as I have altered this recipe slightly since then!