Edd Kimber's best-ever chocolate chip cookies

Makes Around 16 Desserts and puddings

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Method

Cook the butter over a medium heat, stirring often, until the milk solids separate, the mixture foams, and the milk solids brown. Pour into a bowl and allow to cool before whisking in the sugars. Add the eggs and yolks one at a time, whisking until smooth.

Add the vanilla. In a separate bowl combine the dry ingredients, then add to the butter mixture. Stir until just combined. Chop the chocolate into rough chunks, some smaller, some larger, then stir into the dough mix. Cover
with cling film and refrigerate for around 4 hours. Preheat the oven to 180C/350F/Gas 4 and line two baking trays with baking paper.

Form the dough into balls (around 85g each). Place the balls onto the trays (5-10cm apart) and sprinkle with sea sat flakes. Bake for 16-18 minutes or until golden brown but still soft in the middle. After baking for 10 minutes remove the tray from the oven and bang on a surface to collapse the cookies. Repeat every 2 minutes to create a ripple effect. Once baked, cool for around 10 minutes before transferring to a wire rack.