The first step is to make brown butter, which is basically melting butter and going past the melted stage and heating it until the remaining milk solids turn nutty and golden brown.

You need to start this on medium heat and heat until the milk solids separate, continuously stirring. It will aslo foam and you won't be able. Watch it carefully as it goes from golden to burnt quite quickly. You need to use your nose as the smell changes when it reaches the brown butter stage.

When ready set aside in a large bowl to cool down.

Then stir in the sugars. Add the eggs one at a time, whisking until smooth and combined. (I used 3 eggs and no separate egg yolks as I don't want to separate eggs and throw away the whites). Add in the vanilla.

In a separate bowl, mix together the flour, baking powder and baking soda. Stir well. Then add in the melted butter. Mix well until it is evenly combined.

Add the chocolate chips and mix until evenly distributed. Cover the dough with clingfilm and chill in the fridge for about 4 hours or until the dough is firm but not rock solid.

Before baking, preheat the oven to 180C (170C fan) and line two baking sheets with parchment paper. As you scoop out the cookie dough, the oven has tome to get to the right temperature.

Using an ice cream scoop or a spoon, places the dough balls on the baking sheet, spread apart. They will melt and spread as it bakes.

Bake in the preheated oven for about 16-18 minutes or until golden brown at the edges but still a little paler and soft in the middle. This amount of cookie dough makes about about 27 palm sized cookies. I baked them in 3 batches of 9.