Place butter in pot and caramelize (will smell like caramel popcorn). Let cool at room temperature until solid

Sift flour, baking soda and salt together in bowl

As soon as butter is solid, cream butter and sugar with a whisk or electrical beater until fluffy

Add eggs one by one to butter mixture and whisk until incorporated. Add vanilla and mix in.

Fold flour mixture to butter mixture with a spatula. **Don't overmix

Fold in chopped chocolate with a spatula

Rest dough for 30 minutes in fridge

Bake at 190°C for 15-20min

Let cool cool in pan for 5 minutes. Move to cooling racks until room temperature

Enjoy with tea