Ingredients

• 280g plain flour

• 1 tsp baking soda

• ½ tsp salt

• 170g unsalted butter

• 150g brown sugar

• 100g white sugar

• 1 large egg + 1 egg yolk

• 2 tsp vanilla extract

• 225g 34% Milk Chocolate Block or our 72% Dark Chocolate Block finely chopped (we used both)

• Flaky sea salt, for topping

Instructions

1. Brown the butter: Cook butter in a saucepan over medium heat until golden and nutty. Cool 10 minutes.

2. Whisk flour, baking soda, and salt in a bowl.

3. In another bowl, cream brown butter with sugars until light and fluffy. Whisk in egg, yolk, and vanilla.

4. Add dry ingredients. Mix until just combined. Fold in chocolate.

5. Cover and chill dough at least 2 hours in the fridge or overnight.

6. Preheat oven to 160°C fan bake. Line trays with baking paper.

7. Scoop 50–60g dough, shape into tall balls. Space on tray.

8. Sprinkle with flaky sea salt.

9. Bake 13–14 minutes, until edges are golden and centres soft.

10. Cool on tray 10 minutes, then transfer to rack.

Yummy!