The hardest part about this recipe was browning the butter. Everything else was pretty standard for a chocolate chip type of cookie: cream your butter and sugars, add your eggs and vanilla, and then mix in the dry ingredients only enough so that it just incorporates with the butter mixture.
I played with the baking times and found that with my oven, 8-9 minutes at 375 degrees F is enough for these cookies. I was hoping that I wouldn't get a huge cookie pie because I didn't think I spaced these cookies apart enough. I was happy to see that these didn't melt as much as I feared.
I like adding chocolate chips to the tops of my cookie dough. I think the end result is a more presentable cookie.