• In medium sauce pan, brown 2 sticks of butter. Make sure not burn it so keep an eye on it at all times. When the butter gets golden that means it's ready.
• In a large bowl, pour the brown sugar, granulated sugar, brown butter and stir well. Doing this will help to cool the butter before adding the eggs.
• Then add the vanilla extract and the eggs one at a time and whisk until fully incorporated.
• Divide the wet batter: The wet batter is little over 2&1/3 cups - you can measure it to be sure. But I weighed mine and it was about 577 grams.

Regular Cookie Dough

• Bowl #1: In a bowl, add 1 &1/2 cup of the butter, egg and sugar mixture. Sift in the All-Purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda and pinch of salt. Mix and then add 1 cup of chocolate ( more or less according to your liking) and fold until everything is incorporate). Place the dough in the fridge to set for about 15-30 minutes

Chocolate Dough

• Bowl #2: In another bowl, add the remaining butter, egg and sugar mixture which is about 3/4 cup, sift in the cocoa powder, 1 tablespoon of corn starch, 1/2 teaspoon baking powder,1/4 teaspoon baking soda, pinch of salt and mix. Now add a little bit of chocolate and mix until everything is incorporated. Place the dough in the fridge to set for about 15-30 minutes.

Time to Assemble the Cookies

• Preheat oven to 370°F . Line cookie sheet with parchment paper.

  Two-Tone Cookies : Measure 3 tablespoons of the regular chocolate chip cookie dough. Roll into a ball. Take 1.5 tablespoons of the chocolate cookie dough. Roll into a ball. Press the two balls together between your hands and roll them into 1 large ball.

  Marble Shape Cookie: : To create a marble look. Get about 2 tablespoons of regular cookie dough and 1/2 tablespoon of the chocolate cookie dough, then another 1 -2 tablespoons of the regular cookie dough and another 1/2 tablespoon of the chocolate dough. press all the doughs together and ( make sure the doughs are alternating ie. regular, chocolate, regular chocolate) and roll the doughs together between your hands into one large ball. Repeat the process with the remaining cookie doughs.

  If I am going to bake the cookies the same day I made them, I will place the dough balls in the freezer for at least 30 minutes before I bake them.
• I usually will only bake what I will eat that day. I love freshly baked cookies warm from the oven. So I will bake 2-3 cookies and store the remaining cookie dough balls in an air tight container or bag ( it will last in the freeze for up to 4 weeks).
• Bake the cookies on the middle rack for about 10-12 minutes- this all depends on the size of your cookies. Try not to over-bake the cookies because they will continue to bake as they set. Place the cookies on a wire rack to cool for 4-5 minutes and then enjoy warm!