Courgette Chocolate Chip Cookies with Brown Butter Oats

1. Grate the courgette and place it in a clean tea towel. Squeeze out as much moisture as possible. Set the dry courgette aside in a large mixing bowl.

2. In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking until the butter turns golden brown and develops a nutty aroma, forming a beurre noisette. Once browned, stir in the oats, coating them evenly, then remove from heat and allow the mixture to cool.

3. Pour the browned oat and butter mixture into the bowl with the grated courgette. Stir to combine, then let the mixture cool for a few minutes.

4. Once the mixture has cooled, whisk in the dark brown sugar and caster sugar. Once combined, add the egg to the bowl. Stir until fully combined and smooth.

5. In a separate bowl, sift together the plain flour, ground cinnamon, baking powder, bicarbonate of soda, and flaky sea salt. Gradually fold the dry ingredients into the courgette-oat mixture until a smooth dough forms.

6. Gently fold in the chopped dark chocolate, distributing it evenly throughout the dough.

7. Cover the dough and let it chill in the fridge for at least 30 minutes. This will help the cookies hold their shape during baking.

Cooking in the oven

1. While the dough is chilling, preheat your oven to 170°C (340°F) and line two to three baking trays with parchment paper.

2. Once chilled, scoop out 40g portions of dough (about the size of a golf ball) and roll them into balls. Place them on the prepared baking trays, leaving about 3 inches of space between each cookie to allow for spreading.

3. Bake in the preheated oven for 12 minutes, or until the edges are golden and the centres are still slightly soft. The cookies will continue to firm up as they cool.

4. Allow the cookies to cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely.

Cooking in the Ooni

1. Preheat the Ooni oven to its lowest setting. Lightly oil a 23cm cast iron pan and press half of the cookie dough mixture into it. Shape the dough into a ball, then cover the pan with foil. Bake for 5-10 minutes, or until the top of the cookie dough begins to set. Let it cool for a few minutes before serving, then top with ice cream.