3/4 cup (168g) unsalted butter*
1 cup (212g) packed light brown sugar
1/4 cup (50g) granulated sugar
1 large egg + 1 large egg yolk, at room temperature
1 tablespoon pure vanilla extract
1 3/4 cup (220g) all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt + more flaky sea salt for sprinkling
1 1/4 cups (210g) semisweet or bittersweet chocolate chips (or roughly chopped chocolate)

Start by making your brown butter.
Place your butter in a small saucepan on a low to medium heat. Let it melt slowly, stirring often. The butter will start to foam, then after a few minutes you’ll notice a beautiful nutty smell and little golden brown bits forming at the bottom. This takes about 5 to 7 minutes. Once your butter is golden brown, remove it from the heat and allow it to cool for about 5 minutes. In a large bowl, mix together your brown butter, brown sugar and white sugar. Add your egg, extra egg yolk and vanilla, then mix until combined. Add the flour, baking soda and salt. Gently fold everything together until you have a  soft cookie dough. Be careful not to overmix.

Fold through your chocolate chips. Cover your dough and refrigerate for at least 1 hour. You can also leave it overnight for extra flavour. When you’re ready to bake, preheat your oven and line your baking trays with baking paper. Allow the chilled dough to sit out for about 20 minutes so it’s easier to scoop. Scoop your cookie dough onto the trays, leaving space between each cookie. Bake for 12 to 13 minutes, until the edges are lightly golden but the centres are still soft.\ Sprinkle with flaky sea salt if you like, allow them to cool slightly, and enjoy your brown butter chocolate chip cookies.