Brown the Butter:

In a skillet over medium heat, melt the butter. Stir constantly as it melts, and continue cooking until the butter begins to foam and turn a golden brown color with a nutty aroma, about 5-7 minutes. Be careful not to burn it. Once browned, remove from heat and let it cool to room temperature.

Mix the Wet Ingredients:

In a large mixing bowl, beat together the cooled browned butter, granulated sugar, and brown sugar using an electric mixer until smooth and creamy, about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine the Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Add the Chocolate Chips:

Gently fold in the chocolate chips until evenly distributed throughout the dough.

Chill the Dough:

For best results, cover the dough and refrigerate it for at least 30 minutes to an hour. This helps prevent the cookies from spreading too much while baking.

Bake the Cookies:

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown but the centers are still soft.

Cool and Serve:

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.