Pre heat oven to 160 degrees C Gas mark 4
In a frying pan, melt your butter on a high heat until it bubbles & foams. As it bubbles stir occasionally until you start to smell a nutty smell.You’ll also as you stir start to see a darker streak in the froth. When you see this, remove the pan from the heat and decant into a bowl. Scrape all of the dark butter solids into the bowl and set aside to cool.
In a large bowl, combine your sugars, vanilla bean paste and egg and cream together. Don’t over whisk this but it should be paler in colour and should double in size.
Add half of your flour and combine. When fully combined, add the second half.
Add a quarter of the burnt butter mix at a time and combine by folding through the mixture with a rubber spatula. Combine fully before repeating. It doesn’t have to be exact but don’t just chuck it all in in one go. Especially if it’s still hot!
Add your chocolate chips and combine. Eat a few to check they’re good.
Using a spoon, spoon out your dough. I like to get about 35-40g at a time and roll them into little balls.
Line a tray with grease proof paper and grease it with some of the salted butter, you’ll only need to do this once and use the same tray to cook these cookies in batches of 6. I actually use a pizza base tray that has holes in it. I can space the cookies far enough away, 5 on the outside and 1 in the centre, that when they bake and flatten, they don’t touch.
Cook for each batch for 12 minutes. Transfer each cookie with a spatula to a cooling tray. Each cookie will still look and feel quite soft but these will harden up after a minute or so on the cooling tray.