Brown the butter. If you don't know how to brown butter there are an infinite number of videos on the internet to show you. But basically you just put the butter in a pan, let it get bubbly and brown, then QUICK, take it off the burner before it burns. You'll know it's ready when it smells nutty and delicious.

Put the butter in your stand mixer bowl with the paddle attachment and wait for the butter to get creamy. Once you can hold your hand on the bottom of the bowl without it hurting, you don't want the butter to resolidify though.

Add the sugars and get to mixing. Scrape down the side and mix again. No real creaming necessary for these lovely cookies. But get it good and mixed and if it fluffs up a bit, beautiful.

Add one egg, wait for it to be totally gone, then add the next egg. Flocculi with the two egg yolks and vanilla. Add the flour and baking soda. It's good I promise. Get it real whipped up. It should be a lighter color now.

Mix the flour and baking soda together. Make sure no lil lumpes of baking soda are hanging out. No one wants to bite into that.

Add the flourie mixture to the stand mixer and mix JUST INCORPORATED. You can even leave a little floury bits if you add the chocolate chips. You don't want any white flour but you do want to be careful.

I think that everyone likes a different amount of chocolate chips in their cookie, and you should consider the amount you like. I usually add around 250g if you're looking for a place to start.

Prepare a baking sheet by putting down some parchment paper and lightly salting the parchment. I like to use a family sea salt for this. If you're baking right away, you'll portion out the cookies (a little bigger than a golf ball) and salt the tops too. What can I say I'm a salty sweet kinds cookie lover!

Bake for 10-12 minutes. Half way through baking, if you like a real chewy cookie, pick up the edge of the sheet pan and drop it a little on the rack. This will collapse the cookies a little and make them a little chewier. Once baked to your liking, let the pan sit on the tray for a minute or two, then just move to a cooling rack.

Plop the cookies out onto a sheet tray, freeze soak, then put them in a freezer safe bag. To reheat follow the instructions in step 8, but they will take a little bit longer to bake, usually 12-15 minutes for me.