Brown the Butter (Optional): Melt butter in a light-colored saucepan over medium heat. Cook, swirling, until nutty brown and fragrant (5-7 minutes). Transfer to a heatproof bowl and cool slightly.
Cream Sugars and Butter: In a large bowl, cream cooled browned butter (or softened butter) with granulated and brown sugar until light and fluffy (3-5 minutes).
Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined. Don’t overmix!
Stir in Chocolate Chips: Fold in chocolate chips until evenly distributed.
Chill the Dough: Cover and chill dough in the refrigerator for at least 30 minutes (up to 24 hours).
Preheat and Scoop: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Bake: Drop rounded tablespoons of dough onto baking sheets, leaving 2 inches between. Bake for 9-11 minutes, until edges are golden brown and centers are slightly soft. Don’t overbake!
Cool and Enjoy: Cool cookies on baking sheets for a few minutes before transferring to a wire rack to cool completely.
