Using a skillet, brown 1 stick of butter over medium heat.

Transfer browned butter to a large bowl. Let cool for a few minutes then add the remaining stick of butter. Whisk well until mixture is smooth.

Whisk in the 2 TB of cream.

Add both sugars (1/3 cup white and 1/3 cup brown) and whisk until smooth.

Then add in the 2 eggs and 1 TB of vanilla; whisk some more!

In a separate bowl, sift 2 cups (260g) of flour and 1 teaspoon of baking soda then add the 2 teaspoons of salt.

Stir dry ingredients then once well combined, carefully add to wet ingredients.

Fold in flour mixture then whisk batter until you don’t see any bits of flour.

Fold in 200g of chocolate chips.

Chill dough for 15- 20 minutes. Then remove from fridge and portion out the dough for 2nd round of chilling.

Using an ice cream scooper, scoop the dough (1 scoop = 1 cookie). About 1/8 cup or 35g each.

Place on lined plates. Cover with plastic wrap and place in fridge for 12 -24 hours. At least 2-4 hours!

Once you’re ready to bake cookies, take another lined baking sheet and add 6-8 cookies per sheet.

Leave as balls if you want chewier, press flatter if you want crispier.

Bake at 350 until golden for about 15 minutes. Remove from oven and let cool.