Baking Instructions

• Preheat the oven to 350°f / 180°c. Line two sheet pans with parchment paper.
• Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often and stirring with a whisk, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes.
• Weigh out 110g of the brown butter into a medium bowl and leave to cool for 15-20 minutes so that it does not scramble your eggs.
• Add the brown sugar and granulated sugar to the bowl with the brown butter, and mix to combine.
• Add the egg and whisk well for 1-2 minutes, or mix using an electric mixer, until the mixture has lightened in colour and has thickened.
• Add the vanilla and mix well.
• Add the flour, baking powder, baking soda, and salt. Mix to combine with a rubber spatula until there are some flour streaks remaining - this is to ensure you do not over work the dough.
• Add the chocolate and mix to incorporate with a rubber spatula.
• Scoop 6 cookies (about 55g per cookie dough ball) using a 2 tablespoon cookie scoop onto the prepared baking sheet. If desired, flatten each ball of dough, press more chocolate pieces on the top, and roll into a ball. Arrange evenly apart on the pan. Keep the remainder of the batter in the bowl lightly covered with plastic wrap.
• Bake the cookies for 11-13 minutes, until the edges are set. Bake for longer if you would like your cookies to be crispier. Remove from the oven and bang the pan briefly on the counter to help deflate the cookies.
• If you would like to help your cookies to be perfectly round, use a cookie cutter slightly larger than the cookie to ‘scoot’ them into a perfectly round shape.
• Sprinkle the tops of the cookies with flaky sea salt. Allow to cool on the pan for 10 minutes then transfer to a wire rack to cool completely.
• Repeat the baking process with the remainder of the cookies. Store cookies in an airtight container at room temperature for up to 3 days.