First brown the butter over medium heat. Once browned, take butter off the heat and allow to cool.

In a large mixing bowl mix together the cooled brown butter, brown sugar and caster sugar. Beat to combine. Add in the egg, egg yolk, and vanilla extract and give it a good stir.

In separate bowl mix together the flour, salt and baking soda. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour a little bit at a time.

Fold in the chocolate gently. You dont want to overmix it, so just stir gently to combine.

Refrigerate the cookie dough for at least a half hour, or overnight. This is hard to do but it makes such a difference so really is worth it if you can!

When you are ready to bake the cookies, preheat the oven to 175c and line a baking tray with parchment paper. Scoop the cookie dough out into balls, placing them roughly 2 inches apart on the prepared sheet. Bake for 11 minutes or until the edges are just golden brown. The centres will be lovely and puffy but will look slightly gooey. That’s perfect!

Allow to cool before eating (if you can!) Obviously they are great hot from the oven but by leaving them to cool you get the perfectly chewy texture of the cookie. THEY ARE SO GOOD.