Step 1

To make the brown butter: Place sliced butter ( butter is sliced so that it melts faster and evenly) in a saucepan over low heat. Slowly melt the butter until it is foamy on the surface. Pour the melted butter into a heatproof or glass bowl. Let it stand for 1 minute. Use a teaspoon and carefully remove the foam from the surface. Return the melted butter to the saucepan and heat until light brown specks begin to form and you smell a nutty aroma. Remove from heat and and pour into a small bowl with all the bits. Leave it to cool for 20 minutes and then place in the fridge to chill for 1 hour.

Step 2

Sift flour, baking soda and salt in a large mixing bowl. Set aside.

Step 3

In the bowl of a stand mixer, beat together brown butter, brown sugar and granulated sugar . Add whole egg, then yolk and vanilla extract on low speed and beat until well blended.

Step 4

Add flour, malted milk powder and beat on low until just incorporated. Mix in milk. Fold in the chocolate chunks.

Step 5

Cover the cookie dough and chill in the fridge for at least 2 hours or overnight. ( The cookie dough will be quite sticky at this stage to rolls)

Step 6

Take the dough out of the fridge and leave to soften to room temperature for 10 minutes

Step 7

Pre-heat oven to 160°C Fan/180°C/350°F. Line 2 baking tray with parchment paper.

Step 8

Scoop two tablespoons each of the cookie batter and roll into balls. Place cookie balls on the baking tray at least 2 inches apart. If desired, press a few chocolate chunks on top of the cookie dough balls.

Step 9

Bake for 10 – 12 minutes. Remove from oven and place on cooling rack. The centre of cookies may look slightly under baked. Leave to cool for at least 10 minutes before serving.