Brown the Butter: In a medium-large saucepan, melt 1 ¼ cups of butter over medium heat, stirring continuously to prevent burning. Cook until the butter reaches a deep honey color and a nutty aroma fills the air, about 5-7 minutes. Remove from heat and allow it to cool.

Prepare Oven & Sheets: Preheat your oven to 375°F (190°C). Prepare two baking sheets by lining them with parchment paper or spraying them with cooking spray.

Cream Butter & Sugars: In a large mixing bowl, add the cooled, solidified brown butter along with granulated and brown sugars. Beat the mixture on medium speed for about 1 minute until fluffy and well combined.

Add Eggs & Vanilla: Crack in two large eggs and pour in 1 teaspoon of vanilla extract to the creamed mixture. Beat on medium speed for 2-3 minutes, until the mixture turns pale and fluffy.

Mix Dry Ingredients: In a separate bowl, whisk together 2 ½ cups of flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.

Fold in Chocolate Chips: Gently fold in 2 cups of semisweet chocolate chips with a spatula until evenly distributed throughout the cookie dough.

Shape Cookies: Using a ¼ cup measuring cup, scoop out portions of cookie dough and roll each into a ball, approximately 68 grams each. Place the dough balls on the prepared baking sheets, ensuring they are spaced about 2 inches apart.

Bake: Slide your baking sheets into the preheated oven and bake for 8-10 minutes, or until cookies turn golden around the edges but still look slightly soft in the center.

Cool & Transfer: Allow the cookies to cool on the baking sheet for 2-3 minutes before carefully transferring them to a wire rack.