Brown Butter Chocolate Chip Cookies

• 170g unsalted butter
• 150g light brown sugar
• 100g caster sugar
• 1 egg and 1 egg yolk
• 2 tsp vanilla extract
• 250g plain flour
• ½ tsp bicarbonate of soda
• ¾ tsp salt
• 200g dark chocolate, roughly chopped
• Flaky sea salt

Melt the butter over medium heat, swirling, until it foams, smells nutty and has brown specks. Pour it into a bowl, specks and all.

Let it cool until warm but not hot.

Whisk in both sugars, then the egg, yolk and vanilla, until glossy. Fold in the flour, bicarb, salt and chocolate.

Cover and chill. Up to 3 days gives even deeper flavour.

Heat the oven to 180°C (160°C fan). Roll into 50g balls and space 6 on each lined tray.

Bake until golden at the edges but still pale and soft in the middle.

Sprinkle with flaky salt and leave on the tray to firm up.