Start by browning your butter. In a light-colored saucepan, melt two sticks of butter over low to medium heat. Cook stirring constantly until gold flakes begin to appear. Remove immediately, when you see the gold specks begin to appear.
As soon as you remove butter from heat, pour it into another heat-safe container. Place browned butter into the fridge for at least 1 hour, or until it becomes solid.
After browned butter has solidified, add it to your mixture with sugar and brown sugar. Beat until creamy.
Mix in cold eggs until combined.
In a separate bowl, combine your dry ingredients such as flour, salt, baking soda, and cinnamon. Whisk to combined. Whisking here will help to provide additional air to your flour, similar to sifting it.
Add half of the dry mixture to your butter mixture and completely mix in. Pour in your remaining dry ingredients and mix just until it is combined and clumps together. Do not mix any more than necessary or it will activate the gluten in your flour.
Place your cookie dough, covered in the fridge for at least 1 hour, but recommended 12 to 24 hours.
After chilled, remove from fridge and let sit at room temperature until you can mold the dough. You may microwave the dough for 30 seconds to speed up the process if desired.
Preheat your oven to 350 degrees F.
Roll dough into balls, squish flat, and break in half. Place broken halves facing the same direction, and squish into a new ball. Be sure to leave a rough edge. Place rough edge up on the greased baking pan.
Bake for 10 to 15 minutes, depending on how done you prefer your cookies to be.
Enjoy while hot or after cooled!