In a medium saucepan, melt the butter over medium heat.

Continue to cook, swirling the pan occasionally, until the butter turns a light brown color and has a nutty aroma. Remove from heat and let cool slightly.

In a large bowl, whisk together flour, baking soda, and salt. Set aside.

In a separate large bowl, beat the cooled browned butter and sugars together until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix.

Fold in the chocolate chips.

Drop the dough by rounded tablespoons onto the prepared baking sheets, 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 sheets for a few minutes before transferring them to a wire rack to cool completely.