Start by grabbing all of the required ingredients and set aside to ensure you are not missing anything.

The first step of this recipe is to make the brown butter! To make brown butter you add 1 cup of salted butter to a sauce pan on medium heat on the stove. The butter will start to melt completely and then after 3-4 minutes on medium heat, stirring constantly, the butter will start to bubble. Continue to stir constantly and the bubbles will start to reside and you will notice a dark brown butter underneath! This process toasts the milk protein in the butter and creates a caramel-y flavour. Set this butter aside.

In a large mixing bowl, combine cooled brown butter, sugar and eggs. Mix thoroughly until combined. Add the vanilla bean paste and give this one more good mix.

In a separate bowl, combine flour, salt and baking soda and give this a quick whisk before gradually adding to the wet mixture. Add this to the wet mixture in 3-4 increments until well combined.

Once the cookie dough is complete, scoop out your cookies using a 2 tbsp sized cookie scoop. Scoop out all of the cookie dough, making about 20-24 cookies, and place these all on a lined baking tray to chill for up to one hour or over night. The longer they have to chill the better - this will give you a crispy outer edge and a soft, chewy interior.

Once your cookies have chilled for at least an hour it is time to bake! Bake them right out of the fridge, you don't want to let them come back to room temperature.

Bake 6-8 cookies on a parchment lined baking tray for 12-14 minutes at 350 degrees Celsius.

As soon as you remove the cookies from the oven give them a light sprinkle with flaky salt and then let them cool before enjoying!