Chocolate Chip Cookies

With Butter

Brown all the butter in a saucepan, takes about 10 minutes on medium-high heat. Should be golden brown and nutty-smelling, but not burned. Whisk frequently as it browns. Remove from heat and set aside to cool.
Whisk together flour, baking soda, and salt in a large bowl.
In an appropriate stand type mixer, mix sugar, eggs, vanilla extract, beating on medium-high until thick ribbons fall from the whisk when lifted, perhaps 5 minutes.
Test temperature of brown butter mixture, proceed only when it has dropped to less than 130F. Can use refrigerator to accelerate.
To stand mixer, add brown butter and brown sugar to stand mixer bowl and mix on medium speed only until incorporated.
Add flour mixture and mix on medium speed only until incorporated.
Add chocolate chips and mix on low speed only until incorporated
Transfer dough to an airtight storage container and refrigerate overnight.
After overnight refrigeration, cut dough into 32 equal cubes, roll into balls. Freeze these for future use or bake immediately.
When ready to bake, oven 325F for about 16 minutes.

Preheat oven to 375F
Liquefy the coconut oil. We don't want it hot, just warm enough to be liquid (100F is fine).
Combine liquid coconut oil, vanilla, eggs, white sugar, and brown sugar. Whisk to combine.
Add flour, kosher salt, and baking soda. Stir until smooth (or keep mixing in mixer).
Add chocolate chips, stir until evenly distributed.
Make 3T scoops / balls
Bake 375F for 9-12 min. Cool on a wire rack.