In a saucepan, melt the butter over medium heat and continue to cook, stirring constantly, until it turns a deep amber color and smells nutty. Remove from heat and let cool slightly.

In a mixing bowl, combine brown sugar, granulated sugar, and the browned butter. Mix well until combined.

Add in the eggs and vanilla extract and mix until smooth.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually stir in the dry ingredients to the wet ingredients until just combined.

Fold in the chopped chocolate until evenly distributed.

Chill the dough in the refrigerator for at least 30 minutes.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop dough onto the baking sheet, leaving space between each cookie.

Bake in the oven for 10-12 minutes or until the edges are golden and the centers are slightly underbaked.

Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack.