Brown the butter by melting 1 cup of unsalted butter over medium heat in a saucepan, stirring frequently until it turns a deep honey color (5-7 minutes). Allow to cool until solid.

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

Cream ¾ cup granulated sugar and ¾ cup dark brown sugar with the cooled browned butter using an electric mixer for 1 minute. Then add 2 large eggs and 2 teaspoons vanilla, beating until pale and fluffy (2-3 minutes).

In a separate bowl, whisk together 2¼ cups flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add dry mixture to wet ingredients, mixing gently until just combined.

Fold in 2 to 2½ cups of semisweet chocolate chips into the dough.

Using a ¼ cup measuring scoop, portion and roll the dough into balls, placing them on the baking sheets about 2 inches apart.

Bake for 8-10 minutes until the edges are golden and centers are soft. Remove from oven and cool on baking sheets for a few minutes.

Transfer the cookies to a wire rack to cool completely.