In a small saucepan, melt the butter. Set it aside for 10 minutes to cool down slightly.

In a large bowl, mix the light brown and caster sugar together. Add the butter and using an electric mixer, beat the mixture for 30 seconds.

Add vanilla bean paste, the egg and egg yolk and beat again until your mixture is light and creamy, approx. 1-2 minutes.

In a separate bowl, mix the flour, nutmeg and bicarbonate of soda.

Using a spatula, gently mix the flour into the wet ingredients (just enough to combine) and then fold in the chocolate chips. Pop the mixture in the fridge for 20 minutes.

In the meantime, preheat the oven to 150°C Fan. Line two large baking sheets with baking parchment.

Divide the mixture into 16 even portions. You may use an ice cream scoop for that. Place the cookie dough in blobs on lined baking sheets leaving approx. 7-8cm in between. Sprinkle with a little salt on the top.

Bake the cookies for 15–17 minutes. The edges should be slightly browned and crispy but the middle should still feel soft and gooey.

Leave the chocolate chip cookies on a baking sheet to cool and firm up for 10 minutes. Transfer them on to the wire rack to finish cooling.