In a saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns a golden brown color and has a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.

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

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

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.

Fold in the chocolate chips until evenly distributed throughout the dough.

Cover the dough and refrigerate for at least 30 minutes to 1 hour for better texture.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will continue to cook as they cool.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.