These are what I think of as grown-up chocolate chip cookies. They have a lovely, rich flavour from the browned butter and the sea salt stops them from being too sweet.
250g plain flour
1/2 tsp bicarb of soda
1 tsp sea salt
220g soft dark brown sugar
50g granulated sugar
2 tsp vanilla extract
1 egg yolk
200g dark chocolate chips
Preheat the oven to 160C.
In a saucepan, melt the butter and continue to cook until it has gone a nutty brown colour and has a toasted caramel smell. Remove from the heat and allow to cool.
Beat together the sugars and the melted butter in a large mixing bowl. Add in the vanilla and the egg and egg yolk and beat until well mixed.
To this mixture, add the flour and bicarbonate of soda and mix until just combined. Sprinkle the sea salt and chocolate chips into the cookie dough and mix again.
Place the cookie dough mixture into the fridge for 5 minutes to cool.
When you're ready to bake the cookies, take about 3 tbsp worth and form into a ball in your hands. Place on a cool, ungreased baking sheet. Keep the cookies 3 inches apart as they will spread.
Bake for 13-15 minutes in the oven until the edges are crisp but the middle is still slightly soft.
Carefully transfer them while hot to a wire rack to cool.