In a saucepan brown your butter (this is the stage where I add tea infusions like chai, hojicha etc).

Transfer to a mixing bowl and let cool.

Add your sugars and mix to combine, followed by the eggs, vanilla and any other wet ingredients you would like to incorporate (like miso, shio koji, tahini). You want to whisk the mixture until it gets light in color and appears to have doubled in size.

Add your dry ingredients (including any dry additions like matcha) and combine until it forms a dough.

Mix in your chocolate chips (an any additions like nuts, dried fruit, coconut). If the dough is too wet chill for 30 minutes.

Form the dough into flat cylinders and if you have the patience, chill overnight. When the dough is ready bake at 325 or 350 depending on whether you use a convection or not. Bake for 5-7 minutes until the edges are caramelized and the center is golden brown.