In a medium skillet (see note), melt cubed butter on medium heat, stirring occasionally. Butter will melt, simmer and then start to foam. Once the butter starts to become foamy, it is beginning to brown. DO NOT LEAVE IT!
Check how brown it is by running a wide rubber spatula through the mixture. Once it is medium golden and has a nutty aroma, immediately transfer it into a heat-proof bowl.
Place the browned butter in the refrigerator to cool while you prep the other ingredients.
Sift together the flour, baking soda, baking powder, and salt.
Once the butter has cooled to room temperature or a little warmer, combine it with the brown and white sugar.
Add eggs, one at a time, mixing thoroughly after each addition.
Fold in dry ingredients until just combine and no flour streaks remain.
Fold in chopped chocolate chips, being sure to add all the small flakes of chocolate that are created during the chopping process.
I like these cookies bigger, so I use a scoop that is about 2 tablespoons and bake 8 to a standard size sheet tray.
After you have portioned out the dough, refrigerate the sheet trays for 30 minutes (see note).
After refrigerating, place in preheated oven and bake for 12-15 minutes, until the edges are golden brown and the centers are still soft.
I usually only use 2 sheet trays at a time so I portion out enough for each tray, and then portion the rest onto a plate and place both trays + the plate in the refrigerator so all the dough is ready to bake. You can refrigerate the dough all together in the mixing bowl, but it will take longer to cool (about 1 hour) and be more difficult to scoop.For extra adornment, I chop an additional about 1/3 cup of chocolate chips and press some into the center of each dough portion before refrigerating.