Brown the Butter: In a saucepan over medium heat, melt the butter, stirring frequently. Cook until it turns golden brown and gives off a nutty aroma. Remove from heat and let it cool slightly.

Mix the Sugars: In a large mixing bowl, combine the granulated sugar and brown sugar. Pour in the browned butter and mix well until combined.

Add Eggs and Vanilla: Beat in the eggs, one at a time, along with the vanilla extract, mixing until smooth.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.

Fold in the Chocolate Chips: Gently fold in the chocolate chips, being careful not to overmix the dough.

Chill the Dough: Chill the dough for 15-30 minutes in the refrigerator for optimal texture.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Scoop and Bake: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until edges are golden.

Cool and Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm!