In a medium saucepan over medium-high heat, melt 1 ¼ cups of butter until it turns a deep honey color, about 5–7 minutes. Let it cool completely until solid.

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

In a large mixing bowl, combine the cooled, solid brown butter, granulated sugar, and brown sugar. Beat on medium speed for about 1 minute. Add eggs and vanilla, mix until pale and fluffy.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until just combined.

Gently fold in semisweet chocolate chips until evenly distributed.

Portion about ¼ cup of dough for each cookie and roll into balls. Place on baking sheets with space in between.

Bake for 8-10 minutes until edges are golden brown. Let cool on the baking sheet for 2-3 minutes before transferring to a wire rack.

Allow cookies to cool completely on the wire rack. Serve warm or store in an airtight container.