In a medium-large saucepan, melt 1¼ cups of butter over medium-high heat. Stir continuously for about 5–7 minutes until it reaches a deep honey color and releases a nutty aroma. Remove from heat and allow it to cool until solid but still pliable, which will take about 30 minutes.

While your brown butter cools, preheat the oven to 375°F (190°C). Prepare a baking sheet by greasing it lightly or lining it with parchment paper.

In a mixing bowl, combine the cooled brown butter with ¾ cup granulated sugar and ¾ cup brown sugar. Using an electric mixer, cream together for about 1 minute until light and fluffy. Add in 2 large eggs and 2 teaspoons vanilla extract, mixing on medium speed for about 2–3 minutes until well combined.

In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Gradually add this dry mixture to your wet ingredients, stirring gently until just combined.

Gently mix in 2–2½ cups of semisweet chocolate chips, ensuring an even distribution throughout the dough.

Using a cookie scoop or your hands, form ¼ cup of dough into balls and place them on the prepared baking sheet, leaving space between each one. Bake for 8–10 minutes, until the edges are lightly golden brown and the centers remain soft.

Remove the cookies from the oven and let them cool on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.