Source: Basics with Babish

Ingredients

* optional

Instructions

1. Brown the butter
   1. Heat the butter in a saucepan over medium heat, stirring constantly
   2. Keep going until the milk fats turn brown and form in small solid clumps (don’t burn the butter!)
   3. Refridgerate the butter again until it’s cold (at least an hour or two)
2. Mix the white sugar, brown sugar, and browned butter together using a stand mixer
   • The butter should go in cold
3. Add the eggs, 1 one at time, mix until creamy
   • The eggs should go in cold
4. In a separate bowl, mix the flour, salt, baking soda, and cinnamon
5. Slowly add the dry ingredients to the sugar & eggs mixture, mixing the whole time
6. Add the chocolate chips (and optional nuts) into the mixture until just mixed (minimize the mixture)
7. Wrap in plastic wrap and refridgerate for up to 3 days
8. Pre-heat an oven to 375 °F
9. Form into 12 rougly-equal balls
10. Squish the balls onto a cookie sheet into roughshod shapes
11. Bake for 17 minutes, or until desired doneness
12. Let cool, then transfer to a wire rack to finish cooling