Melt the butter in a saucepan over medium heat. Stir continuously until the butter foams, then turns golden brown with a nutty aroma (about 5–7 minutes).

Remove from heat, pour into a bowl, and let cool for 10 minutes.

In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Beat until smooth.

Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until combined.

Fold in the chocolate chips.

Cover the dough and refrigerate for at least 1 hour (or up to 24 hours for enhanced flavor).

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Scoop the dough into 2-tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets.

Bake for 10–12 minutes, or until the edges are golden and the centers look slightly underbaked.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These Brown Butter Chocolate Chip Cookies are chewy, nutty, and packed with rich chocolatey goodness! Perfect for any occasion.

Enjoy !!