In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a saucepan, melt butter over medium heat until it starts to foam. Continue cooking, stirring constantly until the butter develops a golden-brown color and nutty aroma. Remove from heat and let cool.

In a large mixing bowl, beat cooled brown butter, granulated sugar, and brown sugar until well blended. Beat in eggs, one at a time, followed by the vanilla extract.

Gradually blend in the dry ingredients until just combined. Fold in chocolate chips.

Refrigerate the dough for at least 30 minutes.

Preheat oven to 350°F (177°C).

Scoop rounded tablespoons of the dough onto baking sheets lined with parchment paper.

Bake for 10-12 minutes or until the edges are golden but the center is still soft.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.