Preheat oven to 350 degrees F
Over medium to medium high heat, lightly brown butter in a sauce pan. Stirring constantly. Milk solids will begin to separate. When the melted butter is foamy on the top and has turned an amber gold color it is done! Remove immediately from the heat and transfer to a bowl. Let cool for at least 20 minutes at room temperature. DO NOT PLACE IN THE REFRIGERATOR.
After butter has cooled, mix butter and sugars till well combined.
Add eggs one at a time and mix, followed by the vanilla extract.
In a separate bowl mix flour and baking soda.
Gradually add dry ingredients to wet ingredients scraping down the sides of the bowl a few times to make sure everything is well combined.
Stir in your chocolate chips.
Using an ice cream scooper so the cookies are the same size, place dough on a parchment lined baking sheet.
Bake for 10-12 minutes until lightly golden brown.
Let cool for 5 minutes and enjoy!