Melt butter slowly until just melted (can brown for deep flavor, but needs to be cooled down before mixing)

Using stand mixer with paddle attachment, blend both sugars together, then add cooled melted butter

On low speed, add eggs one at a time and vanilla, mixing until just incorporated

Sift flour into large separate bowl, and add all dry ingredients (minus the chocolate chips)

On low speed, add dry ingredients in 3-4 small pours, stopping to scrape down sides of the bowl, and then mixing until just incorporated each time

Chill dough and chocolate chips separately for ten minutes

Mix 90% of chocolate chips with your hands until evenly combined, trying to avoid melting the chocolate

Roll into equal size balls ~55-60g each (makes 13), and place 4-5 extra chips on top for classic finish

Chill overnight, ideally > 8 hours

Preheat oven to 350°F (175°C)

Place balls chip side up spaced apart on parchment lined baking sheet

Bake for 9 minutes EXACTLY, ROTATING half way (if you want a thin crisp exterior, then go bake no longer than 10 minutes, veddy risky)

Since there are 13, you can test bake one and adjust the rest to your liking)

Let cool on tray for 5 minutes for care over heat (they look underdone, but trust @polarbear0890, do NOT throw them back in the oven) (Can add flakey salt here for finishing touch 👌)

Transfer to wire rack to cool completely

BONUS TIP: if you overbake or want to keep cookie fresh and soft, place cookies in airtight container with a slice of bread)