Salted Brown Butter Chocolate Chip Cookies

Serves makes 12–14 cookies

Time 30 minutes plus chilling

Ingredients

150g unsalted butter

150g light brown sugar

100g caster sugar

1 large egg

1 egg yolk

1 tsp vanilla extract

200g plain flour

½ tsp baking soda

¼ tsp sea salt (plus extra for sprinkling)

150g dark chocolate chunks or chips

Method

In a small saucepan, melt the butter over medium heat. Continue cooking until it turns golden brown and smells nutty, about 5–7 minutes. Pour into a large mixing bowl and let it cool for 10 minutes.

Add the brown sugar and caster sugar to the cooled butter, whisking until combined. Mix in the egg, egg yolk, and vanilla extract until smooth.

In a separate bowl, sift together the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Stir in ¾ of the chocolate chips.

Cover the dough and refrigerate for at least 20-30 minutes, or up to 24 hours for enhanced flavour.

Preheat the oven to 180°C (fan). Line a baking tray with baking paper. Roll the dough into balls (about 2 tablespoons each) and place them on the tray, spacing them 5 cm apart.

Sprinkle each cookie dough ball with a pinch of sea salt. Bake for 10–12 minutes, or until the edges are golden and the centres are slightly soft. Add the remaining chocolate chips to the top of the cookies ¾ of the way through cooking.

Allow the cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.