In a saucepan over medium heat, melt the butter while stirring. Watch closely as it changes to a golden brown and develops a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.

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

Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.

Gently fold in the semi-sweet chocolate chips.

Preheat your oven to 350°F (175°C). Use a cookie scoop or tablespoon to drop rounded balls of dough onto a lined baking sheet, spacing them about two inches apart.

Bake for 10-12 minutes or until the edges are golden brown. The centers may look slightly underbaked but will set upon cooling.

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