Chocolate chip cookies

Ingredients:

• 200g butter
• 150g dark muscovado sugar
• 100g white granulated sugar
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 2 eggs (1 egg and 1 yolk)
• 250g flour
• 1/2 teaspoon baking soda
• 215g chocolate chips

Methods:

• Heat 150g of the butter over medium-high heat until melted. Continue cooking, swirling the pan constantly until the butter is dark golden brown and has a nutty aroma.
• Transfer the browned butter into a large bowl, stir in the remaining 50g of butter into the hot butter until completely melted, let it cool to room temperature.
• Add both sugars, salt, and vanilla extract to the butter and whisk until fully incorporated.
• Add the egg and egg yolk and whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds. Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat the process of resting and whisking 2 more times until the mixture is thick, smooth, and shiny.
• Whisk together the flour and baking soda, stir it into the batter until just combined. Stir in the chocolate chips.
• Chill the dough in the fridge overnight, or for at least 2 hours.
• Scoop the dough into balls, let them warm up to room temperature.
• Preheat the oven to 190C.
• Bake the cookies 1 tray at a time for about 8 minutes, rotating the tray at half time. They should look undercooked when removed from the oven, let them cool on a cold surface.

Inspired by: Brown Eyed Baker