In a medium-large saucepan over medium-high heat, melt 1 ¼ cups of salted butter, stirring constantly. Continue to cook until the butter turns a deep honey color and releases a nutty aroma, which should take about 5-7 minutes. Once done, transfer it to a mixing bowl and let it cool until it solidifies.

While the browned butter cools, preheat your oven to 375°F (190°C). Prepare your baking sheets by lining them with parchment paper or lightly greasing them with cooking spray.

Once the butter has solidified, cream the cooled brown butter with granulated sugar and brown sugar in a large bowl for about 1 minute. Add in the large eggs and vanilla extract, mixing for an additional 2-3 minutes until pale and fluffy.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well mixed. Gradually add this dry mixture to your creamed butter mixture, stirring just until combined.

Gently fold in 2 to 2½ cups of semisweet chocolate chips into your cookie dough, ensuring even distribution.

Using a ¼ measuring cup, scoop your cookie dough and form it into balls (about 68 grams each). Place them on your prepared baking sheets, leaving space in between. Bake for 8-10 minutes, watching for golden brown edges while centers remain soft.

Allow cookies to cool on the sheet for 2-3 minutes before transferring to a cooling rack.