Brown Butter Chocolate Chip Cookies

Brown the butter until the solids are hazelnut-coloured, then pour into a bowl — including every brown speck — and cool until it is opaque but still pourable.

Beat in both sugars, then the eggs, yolk and vanilla, for a full 2 minutes until glossy.

Fold in the flour, baking soda and 1 tsp of the salt, then the chocolate. Cover and refrigerate 24 hours.

Scoop 60g balls, tearing each in half and pressing the halves back together torn-side up — that ragged surface is what gives you the craggy top.

Bake at 180°C / 350°F for 11–13 minutes until the edges are set and the middles still look underdone. Finish with the rest of the flaky salt and cool on the tray.