1. 1

   Step 1: Melt the butter in a light-coloured saucepan over medium heat. Keep swirling until the milk solids turn deep amber and it smells nutty, about 4 minutes.

   Brown butter: 04:00

   Use a pale pan so you can see the colour change.

2. 2

   Step 2: Pour the browned butter, including all the toasted bits, into a large bowl and let it cool for 10 minutes.

   Cool butter: 10:00

3. 3

   Step 3: Whisk in both sugars, then the egg, yolk and vanilla, and beat for 2 minutes until glossy and slightly thickened.

   Beat wet mix: 02:00

4. 4

   Step 4: Add the flour, bicarbonate of soda and fine salt and fold just until the last streak of flour disappears. Fold in the chocolate.

5. 5

   Step 5: Rest the dough for 30 minutes at room temperature. This is what makes them chewy.

   Rest dough: 30:00

6. 6

   Step 6: Heat the oven to 180°C fan and line two trays. Roll the dough into 12 balls of about 75 g and space them well apart.

7. 7

   Step 7: Bake for 10 to 12 minutes until the edges are set and the centres still look underdone and puffy.

   Bake cookies: 11:00

8. 8

   Step 8: Sprinkle with flaky salt and leave on the tray for 5 minutes to finish setting before moving to a rack.

   Set on tray: 05:00

Artwork: Original illustration for Happy Little Kitchen. This recipe is original to Happy Little Kitchen and has been written and cooked by hand — it has not been tested in a professional test kitchen.