Brown the butter in a small saucepan over medium heat, swirling constantly, until golden and nutty-smelling, about 5–7 minutes. Pour into a large bowl and let cool for 10 minutes.

Whisk both sugars into the browned butter until combined. Add eggs one at a time, then vanilla, whisking vigorously until the mixture is glossy and slightly thickened.

Fold in flour, baking soda, and salt until just combined. Stir in chocolate chips.

Chill dough for at least 30 minutes (or overnight for deeper flavor).

Preheat oven to 375°F. Scoop dough onto parchment-lined baking sheets, spacing 2 inches apart.

Bake 10–12 minutes until edges are set but centers look slightly underdone. Cool on the pan for 5 minutes before transferring.

Brown the butter in a small saucepan over medium heat, swirling constantly, until golden and nutty-smelling, about 5–7 minutes. Pour into a large bowl and let cool for 10 minutes.

Whisk both sugars into the browned butter until combined. Add eggs one at a time, then vanilla, whisking vigorously until the mixture is glossy and slightly thickened.

Fold in flour, baking soda, and salt until just combined. Stir in chocolate chips.

Chill dough for at least 30 minutes (or overnight for deeper flavor).

Preheat oven to 375°F. Scoop dough onto parchment-lined baking sheets, spacing 2 inches apart.

Bake 10–12 minutes until edges are set but centers look slightly underdone. Cool on the pan for 5 minutes before transferring.

Brown the butter in a small saucepan over medium heat, swirling constantly, until golden and nutty-smelling, about 5–7 minutes. Pour into a large bowl and let cool for 10 minutes.

Whisk both sugars into the browned butter until combined. Add eggs one at a time, then vanilla, whisking vigorously until the mixture is glossy and slightly thickened.

Fold in flour, baking soda, and salt until just combined. Stir in chocolate chips.

Chill dough for at least 30 minutes (or overnight for deeper flavor).

Preheat oven to 375°F. Scoop dough onto parchment-lined baking sheets, spacing 2 inches apart.

Bake 10–12 minutes until edges are set but centers look slightly underdone. Cool on the pan for 5 minutes before transferring.

Brown the butter in a small saucepan over medium heat, swirling constantly, until golden and nutty-smelling, about 5–7 minutes. Pour into a large bowl and let cool for 10 minutes.

Whisk both sugars into the browned butter until combined. Add eggs one at a time, then vanilla, whisking vigorously until the mixture is glossy and slightly thickened.

Fold in flour, baking soda, and salt until just combined. Stir in chocolate chips.

Chill dough for at least 30 minutes (or overnight for deeper flavor).

Preheat oven to 375°F. Scoop dough onto parchment-lined baking sheets, spacing 2 inches apart.

Bake 10–12 minutes until edges are set but centers look slightly underdone. Cool on the pan for 5 minutes before transferring.

Brown the butter in a small saucepan over medium heat, swirling constantly, until golden and nutty-smelling, about 5–7 minutes. Pour into a large bowl and let cool for 10 minutes.

Whisk both sugars into the browned butter until combined. Add eggs one at a time, then vanilla, whisking vigorously until the mixture is glossy and slightly thickened.

Fold in flour, baking soda, and salt until just combined. Stir in chocolate chips.

Chill dough for at least 30 minutes (or overnight for deeper flavor).

Preheat oven to 375°F. Scoop dough onto parchment-lined baking sheets, spacing 2 inches apart.

Bake 10–12 minutes until edges are set but centers look slightly underdone. Cool on the pan for 5 minutes before transferring.

Brown the butter in a small saucepan over medium heat, swirling constantly, until golden and nutty-smelling, about 5–7 minutes. Pour into a large bowl and let cool for 10 minutes.

Whisk both sugars into the browned butter until combined. Add eggs one at a time, then vanilla, whisking vigorously until the mixture is glossy and slightly thickened.

Fold in flour, baking soda, and salt until just combined. Stir in chocolate chips.

Chill dough for at least 30 minutes (or overnight for deeper flavor).

Preheat oven to 375°F. Scoop dough onto parchment-lined baking sheets, spacing 2 inches apart.

Bake 10–12 minutes until edges are set but centers look slightly underdone. Cool on the pan for 5 minutes before transferring.

Brown the butter in a small saucepan over medium heat, swirling constantly, until golden and nutty-smelling, about 5–7 minutes. Pour into a large bowl and let cool for 10 minutes.

Whisk both sugars into the browned butter until combined. Add eggs one at a time, then vanilla, whisking vigorously until the mixture is glossy and slightly thickened.

Fold in flour, baking soda, and salt until just combined. Stir in chocolate chips.

Chill dough for at least 30 minutes (or overnight for deeper flavor).

Preheat oven to 375°F. Scoop dough onto parchment-lined baking sheets, spacing 2 inches apart.

Bake 10–12 minutes until edges are set but centers look slightly underdone. Cool on the pan for 5 minutes before transferring.

Brown the butter in a small saucepan over medium heat, swirling constantly, until golden and nutty-smelling, about 5–7 minutes. Pour into a large bowl and let cool for 10 minutes.

Whisk both sugars into the browned butter until combined. Add eggs one at a time, then vanilla, whisking vigorously until the mixture is glossy and slightly thickened.

Fold in flour, baking soda, and salt until just combined. Stir in chocolate chips.

Chill dough for at least 30 minutes (or overnight for deeper flavor).

Preheat oven to 375°F. Scoop dough onto parchment-lined baking sheets, spacing 2 inches apart.

Bake 10–12 minutes until edges are set but centers look slightly underdone. Cool on the pan for 5 minutes before transferring.

Brown the butter in a small saucepan over medium heat, swirling constantly, until golden and nutty-smelling, about 5–7 minutes. Pour into a large bowl and let cool for 10 minutes.

Whisk both sugars into the browned butter until combined. Add eggs one at a time, then vanilla, whisking vigorously until the mixture is glossy and slightly thickened.

Fold in flour, baking soda, and salt until just combined. Stir in chocolate chips.

Chill dough for at least 30 minutes (or overnight for deeper flavor).

Preheat oven to 375°F. Scoop dough onto parchment-lined baking sheets, spacing 2 inches apart.

Bake 10–12 minutes until edges are set but centers look slightly underdone. Cool on the pan for 5 minutes before transferring.

Brown the butter in a small saucepan over medium heat, swirling constantly, until golden and nutty-smelling, about 5–7 minutes. Pour into a large bowl and let cool for 10 minutes.

Whisk both sugars into the browned butter until combined. Add eggs one at a time, then vanilla, whisking vigorously until the mixture is glossy and slightly thickened.

Fold in flour, baking soda, and salt until just combined. Stir in chocolate chips.

Chill dough for at least 30 minutes (or overnight for deeper flavor).

Preheat oven to 375°F. Scoop dough onto parchment-lined baking sheets, spacing 2 inches apart.

Bake 10–12 minutes until edges are set but centers look slightly underdone. Cool on the pan for 5 minutes before transferring.

Brown the butter in a small saucepan over medium heat, swirling constantly, until golden and nutty-smelling, about 5–7 minutes. Pour into a large bowl and let cool for 10 minutes.

Whisk both sugars into the browned butter until combined. Add eggs one at a time, then vanilla, whisking vigorously until the mixture is glossy and slightly thickened.

Fold in flour, baking soda, and salt until just combined. Stir in chocolate chips.

Chill dough for at least 30 minutes (or overnight for deeper flavor).

Preheat oven to 375°F. Scoop dough onto parchment-lined baking sheets, spacing 2 inches apart.

Bake 10–12 minutes until edges are set but centers look slightly underdone. Cool on the pan for 5 minutes before transferring.

Brown the butter in a small saucepan over medium heat, swirling constantly, until golden and nutty-smelling, about 5–7 minutes. Pour into a large bowl and let cool for 10 minutes.

Whisk both sugars into the browned butter until combined. Add eggs one at a time, then vanilla, whisking vigorously until the mixture is glossy and slightly thickened.

Fold in flour, baking soda, and salt until just combined. Stir in chocolate chips.

Chill dough for at least 30 minutes (or overnight for deeper flavor).

Preheat oven to 375°F. Scoop dough onto parchment-lined baking sheets, spacing 2 inches apart.

Bake 10–12 minutes until edges are set but centers look slightly underdone. Cool on the pan for 5 minutes before transferring.