In a medium-large saucepan, melt 1 cup of unsalted butter over medium heat, stirring continuously until it reaches a deep honey color, around 5-7 minutes.

Pour the butter into a mixing bowl, leaving behind any burnt bits. Allow it to cool at room temperature until it reaches solid consistency, about 30-45 minutes.

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

Combine the cooled brown butter with ¾ cup granulated sugar and ¾ cup brown sugar, beating until fluffy. Add 2 large eggs and 2 teaspoons of vanilla extract, mixing until smooth.

Whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt in a separate bowl. Gradually add to the wet mixture, stirring gently.

Fold in 1 ½ cups of semisweet chocolate chips, ensuring even distribution throughout the dough.

Using a ¼ cup measuring scoop, portion the dough into balls and place them onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 8-10 minutes, until the edges are golden brown while the centers remain soft.

Let the cookies cool on the baking sheets for 2-3 minutes, then transfer to a cooling rack.