Brown the butter. Place the small saucepan on high heat until the butter has all melted. Reduce the heat a little and keep cooking until it starts to foam. Use a spatula to carefully stir it until you see small brown flecks forming, or it starts to smell like a deep sweet caramel. Remove from the heat.

Make a paste. Cool the butter down a little by first adding the unmelted butter and whisking until it is melted. Then add the Sugars and whisk until a smooth paste is formed.

Then add the egg and yolks and whisk until the whole thing becomes glossy

Make the dough. Whisk the dry ingredients in the mixing bowl to combine them. Then pour a third of the paste into the bowl and mix until combined.

Add the rest of the paste and whisk until combined. Then finish the dough by adding the choc chips and roughly mixing them in (small chips will melt into the dough, while big clumps will stay as pieces of chocolate to bite into - pick what works for you!)

Portion the dough.

• If you like softer, flatter cookies, portion the dough onto trays lined with baking paper straight away. You’re looking for 16 cookies.

• If you like soft, chunkier cookies, put the dough in the fridge for an hour then portion.

• And if you are gearing up for a late night snack later in the week, freeze the dough and bake from frozen when you’re ready.

Bake the dough. Sprinkle the cookies with a generous amount of flake salt and bake in an oven at 190 Degrees Celsius until they begin to look firm around the edges, but not quite done in the middle (8-10 minutes.)

Pull the tray out of the oven and let cool for 5 minutes before diving in to the softest, most scrumptious choc-chip cookies you’ve ever tasted.

Be sure to post a picture and tag us on Instagram if you love the cookies! @kenyak.choc