I almost didn't make this recipe because it requires browning butter and then letting the butter harden back up. Then my love of brown butter knocked me over the head and insisted that I make these cookies immediately.
Begin by melting the butter in a small sauce pan over low heat, stirring constantly. The butter will foam and then once the foam subsides you will notice small dark flecks in the butter. Continue stirring until the butter has reached a dark brown color without burning. (I take it just to the edge of burning, but you can stop sooner.) Pour the butter in a small bowl and refrigerate until hardened again.
Once the butter has hardened back up, cream it together with the sugars in the bowl of a stand mixer.
Add the eggs one a time, mixing until fully incorporated.
Beat in the vanilla and mix until light and fully.
Combine the flour, baking soda, and salt in a small bowl and stir to combine.
With your mixer on low, slowly add the flour to the butter mixture.
Continue mixing until just incorporated. Do not overmix.
Dump in the chocolate and mix for another couple of seconds to combine.
Drop spoonfuls of dough onto a parchment lined baking sheet.