Brown the butter in a saucepan over medium heat, stirring constantly until it turns golden brown and smells nutty, about 5-7 minutes, then let it cool completely to room temperature.

Whisk together flour, baking soda, and salt in a medium bowl and set aside.

In a large bowl, beat the cooled browned butter with both sugars until well combined, then add eggs and vanilla, mixing until smooth.

Stir in the flour mixture until just combined, fold in chocolate chips, then scoop dough onto parchment-lined baking sheets and bake at 350°F for 11-13 minutes until edges are golden and rippled.

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