Chewy Chocolate Chip Cookies

Melt the butter in a small saucepan over medium heat, swirling often, for 4-5 minutes until it smells nutty with golden-brown bits on the bottom. Pour into a large bowl and let cool for 10 minutes.

• 170 g unsalted butter

✅ Done when: butter smells nutty with golden-brown bits at the bottom

Whisk both sugars into the browned butter, then whisk in the egg, egg yolk and vanilla for about 1 minute until glossy and thick.

• all the browned butter from step 1
• 150 g light brown sugar
• 100 g caster sugar
• 1 egg plus 1 yolk egg and egg yolk
• 2 tsp vanilla extract

✅ Done when: mixture is glossy and thickened

Add the flour, baking soda and salt to the batter and fold in with a spatula just until no dry flour remains. Fold in the chopped chocolate.

• all the batter from step 2
• 280 g plain flour
• ½ tsp baking soda
• ½ tsp salt
• 200 g chopped chocolate

✅ Done when: dough is evenly combined with no streaks of flour

Cover the bowl and refrigerate the dough for at least 30 minutes, or up to 2 days; this makes the cookies thicker, chewier and more flavorful.

• all the dough from step 3

✅ Done when: dough is firm and well chilled

Heat the oven to 180°C (350°F) and line two baking trays with parchment paper. Roll the chilled dough into 20 balls, space them well apart on the trays, and bake for 10-12 minutes until golden at the edges but still pale and soft in the center.

• all, shaped into 20 balls the chilled dough from step 4

✅ Done when: edges are golden but the center is still pale and soft

Sprinkle the warm cookies with flaky sea salt if using, then leave them on the tray for 10 minutes to firm up as they cool. Store in an airtight tin for up to 4 days.

• a pinch per cookie, optional flaky sea salt
• all, 20 cookies the baked cookies from step 5

✅ Done when: cookies feel firm to the touch and no longer look wet or shiny on top