Chocolate Chip Cookies

Method

1. Put racks in the upper and lower thirds of the oven and preheat to 190°C (170°C fan / 375°F / gas 5). Whisk the flour, salt and bicarbonate of soda in a small bowl and set aside.
2. Cook the 113 g butter in a large saucepan over medium heat, swirling often and scraping the bottom with a heatproof spatula, until it foams and then browns, about 4 minutes. Scrape the butter and any brown bits into a large heatproof bowl and let it cool for 1 minute.
3. Cut the remaining 56 g butter into small pieces and add to the brown butter. It should melt but not foam and sizzle, so test with one piece before adding the rest.
4. Once the butter has melted, add both sugars and whisk, breaking up any clumps, until no lumps remain. Add the egg and egg yolks and whisk until the sugar dissolves and the mixture is smooth, about 30 seconds. Whisk in the vanilla.
5. Fold the dry ingredients in with the spatula until no dry spots remain, then fold in the chocolate. The dough should be soft but hold its shape once scooped; if it slumps, stir it together a few times and rest it for 5–10 minutes so the flour can hydrate.
6. Using a 45 ml (3 tbsp) scoop, portion 16 balls of dough and divide them between 2 rimmed baking trays lined with baking paper.
7. Bake until deep golden brown and firm around the edges, 8–10 minutes, rotating the trays only if they're browning very unevenly. Cool on the trays.