Brown-Butter Chocolate Chunk Cookies

Method

1. Brown butter over medium heat until milk solids turn nutty golden, then pour into a bowl, keeping browned bits, and cool until warm not hot.
2. Mix in sugars, then egg, yolk and vanilla.
3. Fold in flour and baking powder, then chocolate.
4. Divide into 12 equal portions, cover and refrigerate 12–24 hours.
5. Remove about 1 hour before baking.
6. Bake spaced well apart at 170°C fan for 10–12 minutes, until edges set and centres still soft.
7. Rest on hot tray 10–15 minutes, then rack 10–15 minutes.