To make classic browned butter, place your butter in a medium saucepan, and place over medium heat.

Cook until the butter has melted, and then continue to cook, swirling the pan often and stirring with a whisk or rubber spatula, until the butter foams and turns golden brown and nutty - this process should take 3-5 minutes. Then, take the browned butter off the heat and place it in a glass bowl or measuring cup and let it cool for another 20 minutes while you prep the rest of the other ingredients.

Add the brown butter, sugars, and vanilla to the large bowl using a mixer and beat on medium high speed for 2-3 minutes.

Add the eggs and beat for 1-2 minutes until mixture becomes shiny and smooth.

Add in the flour, baking soda, baking powder, and salt to the wet mixture. Mix until just combined into a dense, shiny dough.

Using a large cookie scoop, or you can roll your cookie dough into ¼ cup or 3-inch cookie dough balls, place scooped cookie dough balls on a parchment lined baking sheet and place this tray in the fridge for thicker cookies or let the cookies rest on the counter for normal looking cookies for 20-30 minutes to further hydrate the flour and bring out the browned butter flavor more in the cookies, then preheat the oven to 350 degrees.

Bake cookie dough balls for 9-11 minutes on parchment lined baking sheets, until the edges look cooked but the middles are still slightly soft and puffy.

Remove from the oven and let the cookies continue resting on the baking sheet for 15-20 minutes so you get that crispy exterior with the slightly thick, underbaked center, as they need this time to set up, or they will fall apart when you try to remove them.

Optional: Add a sprinkle of sea salt to the cookies if you love the sweet and salty taste in your brown butter chocolate chip cookies.

Once the cookies have cooled, you can transfer them to a wire rack.  They cookies will be gooey, with melty chocolate and full of brown butter flavor!