Beat until fluffy the butter with both sugars. Add eggs and vanilla, beating altogether. Gradually add the flour, baking soda and salt. Finally spoon and add 300-350 g of chocolate chip while leaving little to put them on top of the raw cookies, so as to see as roasted - in the original recipe says to leave half, but I only managed 100 g to Tina put. Using a spoon send down piles of the mixture of 5 cm distance. Decorate with remaining chocolate chips and bake 9-12 minutes in a preheated oven at 160C degrees. Cookies at this stage may seem undercooked, but are not. Once the bottom edges browned, remove them, leave the tray for at least 5 minutes and then transfer on BBQ to cool completely. * A significant part of the flavor of these cookies is due to the real brown sugar appears moist, heavy with saturated color and has a specific flavor.