Crack 2–3 large eggs per serving into a Mixing Bowl. Add a pinch of salt and a few grinds of black pepper. Whisk until fully combined — no white streaks. Optional: add 1–2 tbsp milk (richer) or water (lighter) per serving. Use a nonstick or well-seasoned carbon steel pan. Have a Rubber Spatula or Wooden Spoon ready before the pan goes on heat.

Add ½ tbsp unsalted butter to a Skillet. For creamy curds, use medium-low or low heat. For firmer eggs in less time, use medium — no higher. Once butter melts and coats the pan, pour in your whisked eggs. Let sit undisturbed 20–30 seconds until edges just begin to set. Using a Spatula, pull eggs in slow, sweeping strokes — lift and fold rather than stir constantly. This builds larger, softer curds. More frequent stirring gives smaller, more uniform curds. Total cook time: 3–6 minutes. Low heat = 5–6 min, creamiest result. Medium heat = 3–4 min, slightly firmer. Remove when almost no liquid egg remains but the surface still looks slightly wet and shiny.

Preheat your Oven to 375°F. Line two Baking Sheet with Parchment Paper.

In a medium Mixing Bowl, whisk together the 2 ¼ cups all-purpose flour, 1 tsp baking soda, 1 tsp cornstarch, and 1 tsp fine salt. Set aside.

Add both ¾ cup granulated sugar and ¾ cup granulated sugar to the cooled browned 1 cup unsalted butter 2 sticks, browned and cooled slightly and Whisk vigorously for about 1 minute until well combined and slightly lightened in color.

Add the 2 eggs room temperature and 2 tsp pure vanilla extract to the 1 cup unsalted butter 2 sticks, browned and cooled slightly-0.75 cup granulated sugar mixture. Whisk for another 1–2 minutes until the mixture is smooth, glossy, and slightly thickened.

Switch to a Spatula or Wooden Spoon. Add the 2 ¼ cups all-purpose flour mixture all at once and fold gently until just combined — stop as soon as no dry streaks remain. Do not overmix.

Fold in the 2 cups semi-sweet chocolate chips until evenly distributed throughout the dough.

Scoop dough into balls about 1.5 tablespoons each (roughly the size of a golf ball) and place 2 inches apart on the prepared Baking Sheet. If desired, press a few extra 2 cups semi-sweet chocolate chips onto the tops of each ball for a bakery look.

Bake one Baking Sheet at a time on the center rack for 10–12 minutes, until the edges are set and lightly golden but the centers still look slightly underdone and glossy. They will firm up as they cool.