Line 2 baking trays with baking paper. Whisk the flour, baking soda and salt in a medium size bowl.

Melt the butter in a medium -size saucepan over medium heat. Use a light coloured pot to see the colour of the butter as it browns. The butter will foam. Stir the butter consistently and cook until it is a dark amber colour. (darker browned butter) about 6 minutes. Transfer the butter immediately to a clean bowl. Let it cool for 15 minutes.

In a large bowl , combine sugars, eggs, vanilla and browned butter. Add the flour mixture in 2 parts and mix until just combined. Do Not Overmix your dough. Fold the choc chips in gently. Put the cookie batter in the fridge for 30 minutes to firm up.

Drop large spoon of batter onto the baking tray, spaced 5 cm apart. Preheat oven to 180C and bake for 12-15 minutes, until just cooked through and slightly golden. Allow the cookies to cool on the tray for 5 minutes and than transfer onto a cake rack to cool completely.