Brown the butter by melting it in a medium saucepan over medium-high heat for 4-5 minutes until it turns a deep honey color and develops a nutty aroma. Remove from heat and let it cool until solid.

Preheat your oven to 375°F (190°C) and prepare baking sheets by greasing them or lining them with parchment paper.

Combine the cooled brown butter with ¾ cup granulated sugar and ¾ cup packed brown sugar in a large mixing bowl and beat with a hand mixer for 1 minute. Add 2 large eggs and 2 teaspoons of pure vanilla extract, beating until pale and fluffy (2-3 minutes).

In a separate bowl, whisk together 2½ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Slowly mix these dry ingredients into the wet mixture until just combined.

Gently fold in 2 to 2½ cups of semisweet chocolate chips until evenly distributed throughout the cookie dough.

Scoop portions of the dough with a ¼ cup measuring cup, rolling them into balls. Place on prepared baking sheets, spacing at least 2 inches apart.

Bake in the preheated oven for 8 to 10 minutes, until the tops and edges are lightly golden. Remove from the oven.

Let the cookies cool on the baking sheets for about 2 to 3 minutes before transferring them to a wire rack.