• In a saucepan melt butter. Keep aside. Let it come down to room temperature or just warm to touch 
• Meanwhile, measure ingredients and keep it ready. 
• In a large mixing bowl, whisk flour, baking soda, salt. Keep aside
• In another bowl, use an electric beater  and combine, melted butter, and sugars. Add eggs and  vanilla extract. blend until well mixed. 
• Now slowly fold in the flour mixture, mix until all the flour is just combined. Add in the chocolate chips.
• Keep the cookie dough covered in the refrigerator for atleast 30 mins to maximum 2 hours. Overnight chilled dough tastes best. Read the recipe notes
  

AFTER CHILLING THE DOUGH

• Preheat oven at 170°c. Line a cookie tray with parchment paper.
• Scoop out 2 or 3 tablespoon of dough and place them on the tray.
• bake them for 12 mins, until the edges are light brown and the top is done.
• Remove from the oven and let it rest on  the cookie sheet for 5 to  8mins before transfering on to the cooling rack.