1. Brown the butter: In a saucepan over medium heat, melt the butter. Continue cooking for 5-7 minutes, swirling occasionally, until it turns golden brown and gives off a nutty aroma. Remove from heat and set aside to cool slightly.
   
   
2. Mix the sugars and eggs: In a large bowl, combine the brown sugar, granulated sugar, and brown butter. Whisk until smooth, then add the eggs one at a time, mixing in between. Stir in the vanilla extract.
   
   
3. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
   
   
4. Add the chocolate chips: Stir in the chocolate chips until they’re evenly distributed throughout the dough.
   
   
5. Chill the dough: For the best texture, cover the dough and refrigerate for at least 30 minutes (or up to 24 hours).
   
   
6. Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
   
   
7. Shape the cookies: Roll the dough into 1 ½-inch balls and place them on the prepared baking sheet, leaving space between each one.
   
   
8. Bake: Bake for 10-12 minutes, or until the edges are golden and the centers are slightly soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
   
   

Notes

• Want extra crisp edges? Bake a few minutes longer, keeping a close eye on them.
• These cookies also freeze beautifully! After chilling the dough, roll into balls, freeze on a baking sheet, and then transfer to a ziplock bag for later baking.