Place a freezer-safe dish in the freezer; a pan works great. You don’t want to use a glass bowl to avoid cracking since you will pour the hot browned butter into it later.

Add the butter to a heavy bottom pan, and brown it over medium-low heat, constantly stirring until you reach a deep amber color. This process takes about 8 minutes. Remove from the heat and pour it into the waiting pan in the freezer.

Put the pan back into the freezer or fridge and cool the butter until room temperature consistency; you want the butter to be solid. If you use it while still liquid, your cookies will be flat.

In a separate bowl, mix flour and baking soda. Set aside

Add one egg at a time, mix well in between, then add the vanilla extract and salt and beat until fluffy and lighter in color.

Add the flour/baking soda mixture to the wet ingredients. Mix until just barely combined, then add the chocolate chips. Mix until incorporated. Make sure you don’t mix too long, or the cookie will be dense.

Bake for 8-9 minutes, until the cookies barely start turning light brown. They will still look a little doughy, but that’s precisely how you want them. They will set as they cool.

Let them sit on the baking sheet for about 5 minutes before transferring them to a cooling rack.