• Brown butter in small saucepan over medium heat, swirling occasionally, until nutty-scented and amber colored (about 5 minutes). Pour into bowl, making sure to get all the browned bits. Cool 15 minutes.
• Line baking sheets with parchment paper.
• Once butter is cooled but still liquid, whisk in both sugars until combined.
• Add eggs one at a time, then vanilla, whisking well after each.
• In separate bowl, whisk flour, baking soda, and salt.
• Fold flour mixture into butter mixture until just combined.
• Stir in chocolate chips.
• Cover and refrigerate 30 minutes (dough will be soft).
• Preheat oven to 350°F.
• Scoop dough into 3-tablespoon portions. Roll into balls.
• Place 6 cookies per sheet, spacing 3 inches apart.

For pan-bang method: Bake 9 minutes. Remove and bang pan on counter. Return to oven for 3 minutes, bang again. Repeat 2-3 more times until edges are golden and centers set (16-18 minutes total).

For traditional: Skip banging, bake 11-13 minutes straight through.

• Cool completely on baking sheets.