Chocolate Chunk Cookies in 32 Minutes

Instructions:

1. Melt 170g unsalted butter in a saucepan over medium heat, swirling constantly until it foams and smells like hazelnuts. Watch for the brown bits at the bottom; that's the flavor! Pour the browned butter into a large heat proof bowl and let it sit for 10 minutes. It shouldn't be piping hot when you add the sugars.
2. In a separate bowl, whisk 280g flour, 10g cornstarch, 5g baking soda, and 3g sea salt.
3. Add 150g dark brown sugar and 50g cane sugar to the butter. Whisk vigorously until the mixture looks like wet sand.
4. Add the egg, egg yolk, and 10ml vanilla bean paste. Whisk for 2 full minutes until the batter lightens in color and becomes glossy.
5. Fold the dry ingredients into the wet until only a few streaks of flour remain. Overmixing at this stage will make the cookies tough.
6. Roughly chop 225g dark chocolate into uneven chunks. Fold them into the dough, along with any chocolate 'dust' from the cutting board.
7. Cover and refrigerate for at least 30 minutes. This prevents the cookies from spreading into flat puddles.
8. Preheat your oven to 180°C. Scoop 60g portions of dough onto a lined tray to get 18 cookies.
9. Bake for 12 minutes until the edges are set but the center looks slightly soft. Immediately sprinkle with flaky sea salt. Let them rest on the pan for 5 minutes until they firm up enough to move.