In a medium saucepan, melt 1 ¼ cups of salted butter over medium-high heat. Stir constantly until the butter foams and turns a deep honey color, about 5-7 minutes. Remove from heat and let it cool until solid.

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

In a large mixing bowl, combine the cooled brown butter with granulated sugar and firmly packed brown sugar. Cream them together on medium speed for about 1 minute.

Incorporate two room-temperature eggs and a splash of vanilla extract into the sugar-butter mixture. Beat on medium-high speed for 2-3 minutes until pale and fluffy.

In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, folding gently until just combined.

Gently fold in 2 to 2 ½ cups of semisweet chocolate chips until evenly distributed.

Shape the dough into ¼ cup balls and place them on the prepared baking sheets, spaced about 2 inches apart. Bake for 8-10 minutes or until golden brown edges but slightly underbaked centers.

Let the cookies rest on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.