First, brown the butter by adding butter to a large saucepan and place over medium heat. (16 tbsp unsalted butter)

The butter will begin to sizzle and then eventually foam. Make sure you whisk constantly during this process.

After a couple minutes, the butter will begin to brown and turn a golden amber color on the bottom of the saucepan.

Continue to whisk and remove from heat as soon as the butter begins to brown and gives off a nutty aroma.

Immediately transfer the butter to a medium sized bowl to prevent burning. Set aside and let it sit till cool to the touch.

In a mixing bowl, add cooled butter, sugars, eggs, vanilla, sour cream and baking soda. Beat till smooth. (1.5 c dark brown sugar, 1/4 c granulated sugar, 1 large egg, 1 tbs vanilla extract, 1 tbsp sour cream, 1 tsp baking soda)

Add in flour, till combined and fold in chocolate chips. Add pecans or walnuts, if desired. (2.25 c all purpose-flour, 1 c semi-sweet chocolate chips, 1 c milk chocolate chips, 1/2 c toasted pecans or walnuts)

Roll into 1 1/2 in balls, place on a cookie sheet and freeze for 2 hours.

Pre-heat oven to 375 degrees. Bake for 9-11 minutes. Don’t over bake. Bake till edges begin to brown.

Remove from oven, transfer cookies onto a cooling rack and let cool for about 10 minutes.