Step 1

Brown butter, cool, hand mix in sugar, then egg + vanilla. Mix in whisked Dry, adding choc towards end. Form 8 x 155g (1/2 cup) discs 3.75cm/1.5" thick. Fridge 12 -24 hrs. Bake from fridge cold 4 at a time, 180°C/350°F (170°C fan) 17 min, top with more choc while hot if desired. Cool 20 min on tray, attack!

Step 2

Simmer to brown - 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.

Step 3

Cool - 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 (Note 4)

Step 4

Whisk Dry ingredients in a separate bowl.

Step 5

Mix Wet - 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.

Step 6

Finish 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.

Step 7

Make dough domes - 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.

Step 8

Fridge 12 hours - Refrigerate for 12 hours, up to 48 hours (see notes for shorter/longer).

Step 9

Preheat oven to 180°C/350°F (170°C fan-forced). (Note 6)

Step 10

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

Step 11

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

Step 12

Decorate and cool - Working quickly, press extra choc chips on the surface (Note 7), 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.

Step 13

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