Adapted from The Boy Who Bakes
Ingredients
225g unsalted butter, diced
350g plain flour
3/4 tsp baking powder
3/4 tsp baking soda
1 tsp salt
200g brown muscavado sugar
150g caster sugar
2 large eggs
2 large egg yolks
2 tsp vanilla extract
340g dark chocolate chips (use good chocolate, I use Callebaut or Guittard)
Flaked sea salt, for sprinkling
Instructions
Place the butter into a saucepan and place over medium heat and cook until first the milk solids separate, then the mixture foams, and then the milk solids brown. It has a lovely nutty aroma. Don't let it get too dark.
Pour the butter into a large bowl and allow to cool for a few minutes before mixing in the sugars. Add the eggs and yolks one at a time, mixing until smooth and combined. Mix in the vanilla.
In a separate bowl whisk together the dry goods.
Add to the butter mixture and mix together just until combined, there should be the odd bit of flour showing throughout the dough. Add the chocolate and mix until evenly distributed. Cover the dough with clingfilm and refrigerate for about 4 hours or until the dough is firm but not rock solid, you should still be able to scoop out portions without too much effort.
When almost ready to bake preheat the oven to 180c and line two baking sheets with parchment paper.
Using a 1.5 tbsp icing scoop or whatever size you like Form balls of cookie dough into portions. Place the cookies onto the baking sheets, a couple inches apart and sprinkle with a little flaked sea salt.
Bake in the preheated oven for about 16-18 minutes or until golden brown at the edges but still a little paler and soft in the middle. After baking for 10 minutes remove the tray from the oven and firm bang on the work surface to collapse the cookie. Repeat this process every two minutes or so, creating a ripples effect at the edges of the cookie (this adds great texture on the finished cookies). Once baked allow to cool on the baking sheets for about 5-10 minutes before transferring to a wire rack to cool completely.