Double Chocolate Chip Cookies

Directions

• Preheat the oven to 170°C.
• To start with, we need to brown the butter. This step isn’t absolutely necessary but it adds a lot of flavour to the cookie. Melt the butter in a pan for about 7-8 mins and take it to the point where you can see it turn a golden amber colour. Stir constantly. Do not take it too far as this would result in burnt butter. As and when you start to see the milk solids settle at the bottom, turn it off, transfer to a large bowl and let it cool.
• Sieve the flour, salt, baking powder and cocoa powder and set aside.
• Once the butter has cooled, whisk in the sugars (brown and white) and vanilla extract. Once mixed, add in the whole egg and the egg yolk. Whisk until light and combined for a couple of minutes.
• Fold in the dry ingredients in two batches into the wet ingredients and combine well. Add in the chocolate chunks – save a few to be added to the top of the cookie before baking.
• Refrigerate the dough for an hour before baking.
• Scoop out the dough into small balls (2 tbsp) onto a baking tray lined with parchment paper. Place the remaining chocolate chunks on top of the dough before baking.
• Bake for 10-12 mins at 170°C. Sprinkle with sea salt and enjoy!