The Chocolate Chip Cookies of my dreams

Browned butter - Put the butter in a silver saucepan or small pan over medium high heat. Once melted, let it simmer (as in, bubbling) for 4 to 5 minutes, stirring every now and then, until it gets real foamy, you see little golden specks (wade through foam to see) and it smells nutty & extra buttery.

Browned butter - Immediately pour into a heatproof bowl, including all those golden specks. Cool to room temperature (~45 minutes), cool enough so it won't melt the choc chips.

Dough - Whisk Dry ingredients in a separate bowl.

Dough - To the browned butter, add both sugars and mix with a wooden spoon. Add the egg, yolk and vanilla. Mix until smooth – it will look caramel.

Dough - Add the Dry ingredients and mix until the flour is mostly incorporated. Add the choc chips and stir until the flour is fully incorporated.

Dough - Measure out 8 x 155g (5.3 oz/ 1/2 cup) portions of dough, roll into a ball then shape into a 3.75cm/1.5" thick round disc. Place in a very airtight container.

Chilling - Refrigerate for 12 hours, up to 48 hours.

Baking - Preheat oven to 180°C/350°F (170°C fan-forced).

Baking - Place 4 fridge-cold cookies 7.5 cm/3" apart on a tray lined with baking paper/parchment paper.

Baking - Bake for 17 minutes or until the edges are golden and the surface is just set (ie not melty raw dough) but still pale.

Baking - Working quickly, press extra choc chips on the surface, then cool on the tray for 20 minutes – finishes baking, edges crisp more and they get more golden all over. Tip: While hot, you can also reshape with a rubber spatula or similar into a tidy round shape.

Baking - Grab now – peak eating moment! Or, transfer to a rack to cool fully before storing in an airtight container.