1-First, start by browning 120 g of the unsalted butter in a saucepan over medium heat, stirring constantly until it turns golden with a nutty aroma, then set aside to cool. Combine this with the remaining 80 g softened butter, 145 g dark brown sugar, and 130 g caster sugar in a bowl, blending until smooth. Next, mix in 1 large egg, 2 egg yolks, and 1 tsp vanilla paste or essence to create a creamy batter.

2-In a separate bowl, whisk together the dry ingredients: 250 g plain flour, 50 g light rye flour, 1 tsp espresso powder, 3/4 tsp bicarbonate of soda, 3/4 tsp baking powder, and 1/2 tsp table salt. Gradually add this to the wet mixture, stirring just until combined to keep the dough tender. Fold in 180 g chopped dark chocolate and 75 g chopped milk chocolate for those classic bursts of sweetness.

3-After mixing, cover the dough and chill it for at least 1 hour to let the flavors develop. Once chilled, scoop the dough into 70 g balls, top each with a dark chocolate chunk, and chill overnight for even better results. Preheat your oven to 180°C and bake the cookies for 12 minutes, using a pan banging technique to create those desirable crinkly edges. For more on baking techniques, check out our detailed baking guide to refine your skills.

4-After baking, shape the cookies with a cookie cutter and sprinkle with sea salt for a finishing touch. This method ensures soft centers and cracked tops, with a total prep and cook time of about 42 minutes. If you’re adapting for dietary needs, make substitutions at this stage, like using plant-based alternatives.