Cut the butter into small pieces for even melting. Melt the butter in a medium skillet over medium heat. Swirling the pan a few times as the butter melts.

Once melted, watch carefully, until butter foams and just turns a golden brown color (little brown bits will start to form around the sides and bottom of pan), continue stirring/swirling the pan to prevent it from burning.

Once the butter turns that golden brown color, remove from the heat and immediately transfer the butter to a heatproof bowl and put in refrigerator for 10 minutes.

In bowl of an electric mixer, mix browned butter (make sure you scrape all the brown bits into your bowl) both sugars and vanilla together, beat on medium high speed for 2-3 minutes. Add egg and beat for 1 to 2 minutes, until shiny and smooth.

Add the flour, baking soda, baking powder, and salt. Mix until just combined. Stir in chocolate chips.

Preheat the oven to 350. Let the dough sit for about 10 to 15 minutes while the oven preheats.

Scoop 2-3 tablespoons of dough onto parchment lined baking sheets approx 10 cookies. Cook for 15-20 minutes, until the edges look cooked, but the middles are still slightly soft and puffy. Smaller balls would only take about 9-12 min but make more like 15 cookie.

Remove from the oven and let the cookies rest for about 5 minutes then transfer to a cooling rack. Let cookies sit for about another 5 minutes.