Place the unsalted butter in a saucepan. Melt the butter and let it brown, turning the pan occasionally.

Do this until the butter is light brown and begins to smell like nuts. Place the butter in the bowl of a food processor and let it cool down to room temperature.

Add the sugar to the food processor and mix for a few minutes until the butter and sugar are light and fluffy.

Add the eggs and mix briefly, then add the baking soda and flour.

Add the chocolate chips and mix into the cookie dough with a spatula. Place the dough in the refrigerator to set for one hour.

Meanwhile, preheat the oven to 185 degrees Celsius/ 365 Fahrenheit, top and bottom heat.

Using an ice cream scoop or spoon, scoop balls of cookie dough onto a baking sheet lined with parchment paper, making sure to leave enough space between cookies - bake in sections if necessary.

Bake the cookies in the oven for about 10 minutes until golden brown. They may spread a bit, after baking take a cooking ring or cutting ring and use it to push the cookies back into shape just after baking.

Sprinkle some fleur de sel on top to taste (optional). Enjoy your cookies!