Preheat oven to 300.

Chop the chocolate into chunks and lay in an 8x8 baking dish.

Bake about 20 minutes.

Mix the chocolate and continue baking approx 20-25 mins longer while stirring every 5 minutes. Keep a close on it. Pour onto a cookie sheet lined with parchment paper and spread thin with an offset spatula.

Sprinkle with salt.

Pop into the freezer 30 mins. Keep frozen until adding it to the dough.

Melt 5 Tablespoons butter in a pan until the butter browns. (5-7 mins) Pour in a heatproof mixing bowl and refrigerate 30 mins until just about solid.

Beat the remaining 4 T. butter with the browned butter.

Add the sugars and beat well.

Add eggs.

Add dry ingredients to combine.

Use a bench scrape to add the white chocolate in gently-Fold carefully-it will ribbon into shards.

Use an ice cream scoop to portion cookies and bake on parchment lined cookie sheets at 350 for 8-11 mins. Do not overbake. Let cool and dig in!