Ingredients:

125g butter

½ cup brown sugar

2 Tblspn white sugar

1 large egg

1 tsp good vanilla extract

1 cup flour (loosely compacted)

¼ tsp salt

¼ tsp baking powder

¼ tsp bicarbonate of soda

100g choc chips ( a little less than ½ cup)

80g dark chocolate, roughly chopped

Sea Salt Flakes for sprinkling

Method:

1. Melt butter over medium heat. Continue to cook, stirring often until butter starts to foam and turn brown, it should have a kind of nutty smell. Remove from heat and allow to cool.
2. Sift together flour, salt, baking powder and bicarb.
3. Place sugars into a mixing bowl. Pour the burnt butter into the sugar, use a strainer so the milk solids don’t get poured in.
4. Mix butter and sugar with a hand mixer. Add in egg and mix until mixture had lightened in colour and thickened
5. Add in vanilla. Mix again
6. Add the flour mixture into the egg mixture and fold in using a spatula until just incorporated. DO NOT OVERMIX.
7. Add in the choc chips and chopped dark chocolate and mix until evenly distributed. (Note: if the mixture is still too warm it will start to melt the chocolate.)
8. Using an ice cream scoop, scoop out balls of cookie dough onto a lined baking tray. Approx 50g-55g per cookie.
9. If you like thin Crispy cookies, bake immediately. If you like chunky, chewy cookies, chill dough for 30mins before baking.
10. You can flatten balls slightly before baking, and add more chocolate from the top if you like.
11. Bake at 180°C for 12 mins (use your discretion according to your oven).
12. Sprinkle salt Flakes as soon as it comes out of oven, and leave to set for 10-15 min before transferring to a wire rack to cool completely.
13. Store in an airtight container at room temperature