Brown Butter Chocolate Chip Cookies

Preheat oven to 175°C and line two baking sheets with parchment.

Melt 282 g butter in a skillet over medium heat and stir 5–8 minutes until amber with brown milk solids and nutty aroma. Immediately transfer to a heatproof bowl.

Whisk both sugars into the brown butter, then cool 20–30 minutes until just warm.

Mix flour, baking powder, baking soda and salt in another bowl.

Whisk egg, yolk and vanilla into cooled butter, then add dry ingredients and chocolate chips to form a dough.

Chill the dough 20 minutes, divide into eighteen roughly 66 g mounds and space 7–8 cm apart on trays. Press optional dark chocolate chips on top.

Bake one tray at a time for 11–13 minutes until edges are lightly golden and tops dry. Cool 5 minutes on the tray and finish cooling on a wire rack.