Brown the Butter: In a medium saucepan over medium-high heat, melt 1¼ cups of butter while constantly stirring. Cook for about 5–7 minutes until the butter turns a deep honey color and develops a nutty aroma. Let cool to a solid consistency.

Prep Oven and Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

Cream the Mixture: Combine cooled brown butter with granulated sugar and packed brown sugar. Beat on medium speed for about 1 minute, then add eggs and vanilla extract, mixing for 2-3 minutes until pale and fluffy.

Combine Dry Ingredients: Gradually add all-purpose flour, baking soda, and salt into wet mixture, mixing on low speed until just combined.

Stir in Chocolate Chips: Gently fold in the semisweet chocolate chips until evenly distributed in the dough.

Shape and Bake: Scoop about ¼ cup of dough, roll into balls, and place them on baking sheets. Bake for 8-10 minutes until edges are golden brown and centers remain slightly soft.

Cooling: Allow cookies to cool on baking sheets for about 2-3 minutes before transferring to a wire rack.