In a medium saucepan, melt the butter over medium heat. Continue to cook, stirring frequently, until the butter turns a golden brown color and has a nutty aroma. Remove from heat and let it 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 mixture, stirring until just combined.

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

Cover the dough with plastic wrap and refrigerate for at least 30 minutes to 1 hour. This helps the flavors meld and improves the 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 golden brown and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.