Using melted butter means you don’t need to cream the butter and sugar, making this a one-bowl, mixer-free recipe. If you skip the browning butter stage (which I would not recommend), start with 185g of room temperature butter and cream it with the sugars before adding the eggs and dry ingredients. The resting time in the fridge is essential for maximum flavour and cookie shape success.

Method:

• First, brown the butter by cutting it into equal-sized pieces and placing in a smallish saucepan over medium heat. Swirl intermittently and wait for it to bubble and foam (it will triple in height). When the foam subsides, the butter will have turned a caramel colour, with the solids at the bottom of the pan. The butter is browned. Be careful not to let it burn at this stage. It should now weigh 185g.
•  In a medium sized bowl, combine the flours, bicarbonate of soda, cinnamon and salt. Lightly mix to combine.
• In a large mixing bowl, whisk the sugars, browned butter and eggs until fully incorporated. Add the vanilla extract and whisk again. Pour in the flour mixture and stir with a spoon, in one direction, until it is smooth. Add the chocolate.
• Cover and allow the mixture to sit in the fridge for at least three hours or overnight to harden. It will happily sit (refrigerated) for up to three days, so you don’t need to bake them all at once. When ready to cook, preheat oven to 170°C.
• Line two baking sheets with baking parchment. Scoop ping-pong-ball-sized amounts — I use a 5cm ice cream scoop — and roll into balls. Space them out well.
• Bake for 10-12 minutes. They will golden but still soft on top, so be careful not to overbake. They’ll harden as they cool.
• Cool on the baking sheets for 10 minutes and move to a wire rack.

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