Place a skillet over medium heat. Add butter to skillet and allow to melt. Once melted, whisk often as butter foams and begins to brown. Keep cooking until butter has created brown sediment on the bottom of the skillet and gives off a nutty aroma. Remove from heat and let cool while you get our your ingredients.
In a medium mixing bowl, combine flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat together brown butter, brown sugar, and granulated sugar until combined. Add eggs and vanilla, and beat until smooth and combined. Scrape the sides of the bowl as needed.
Add 1/2 of the dry ingredients to the wet ingredients and mix until just combined. Repeat with the remaining dry ingredients. Add chocolate chips and mix in by hand.
Refrigerate dough for 1 hour. (DO NOT skip this step!)
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.
Use a cookie scoop to portion dough into 1 tablespoon balls and place on your prepared baking sheet, leaving 2 inches of space between the cookies.
Bake for 14 to 17 minutes or until golden and set in the middle. Carefully remove from the oven and let sit for 5 minutes on the pan. Transfer to a cooling rack to cool completely.