Preheat oven to 350 degrees. Line two rimmed cookie sheets with parchment paper. Set aside.In a medium saucepan, melt butter on medium heat just until it starts to boil. Start swirling the pan. Don’t stop until you see the butter turn a golden amber color. This will only take a couple of minutes. As soon as this happens. Pour the butter into a medium mixing bowl to cool down. Scrape the pan to get all the buttery goodness into the bowl. Set aside. While the butter is cooling down, mix the dry ingredients in a large mixing bowl. Use a whisk to break up any clumps. Set this bowl aside for just a minute.  Check the brown butter and make sure it has cooled down. Use a whisk or fork to mix around. Add the granulated sugar, brown sugar, vanilla, and egg to the cooled brown butter. Mix all the wet ingredients well. I like using a whisk but, a rubber spatula works fine too. Pour the wet mixture into the large bowl with the dry ingredients. Use a rubber spatula to make sure you dig down to incorporate all the wet into the dry and there are no dry clumps of flour left behind. But, try not to over mix. Mix the batter just until all is combined. Gently fold in the chocolate chips. Using a medium cookie scoop, drop dough about two inches apart onto the prepared cookie sheets. Place in fridge for at least 45 minutes to 90 minutes. Bake anywhere from 9 to 12 minutes. Check after 9 minutes. The tops and edges should be lightly golden and the tops of the cookies should spring back when lightly touched.  If you like your cookies very gooey, take out after 9 minutes or let bake a little longer. Let cool on pan on wire racks for 10 minutes. After 10 minutes, slide parchment paper off onto wire racks and cool completely. Can be stored in an airtight container up to 4 days on counter. I prefer a glass container with a hard plastic lid. Keeps the cookies fresher rather than a plastic container. Enjoy!