Preheat the oven to 180ºC.Place the butter in a small saucepan and heat until it starts to splutter. Simmer over a low heat for several minutes until the solids separate from the liquid. It will start to smell nutty and take on a golden colour. Set aside to cool completely.Whisk the cooled butter, castor sugar, muscovado sugar and vanilla together until well combined.Add the egg and beat once more.Sift in the flour, baking powder and salt.Mix in ½ the chocolate chunks. Roll into balls and place on a greased baking sheet.Press the remaining chocolate chunks firmly into the cookie dough,Bake for 12-15 minutes for a softer centred cookie or 18-20 minutes if you prefer a more biscuit-like crispy crunch.Cool a wire rack before storing in an airtight container.Reprinted with permission of Bibby's Kitchen@36. To see more click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.