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Preheat the oven to 350° F.
Brown the butter.
In a small bowl, combine flour, baking soda and salt; set aside.
Mix the melted butter with both sugars until creamy. Add the vanilla and the egg and beat until barely incorporated.
Add the flour mixture and mix until a soft dough forms. Stir in the chocolate chips by hand with a large wooden spoon.
Roll the dough into 16 largish balls and refrigerate for 25 minutes.
Divide between two cookie sheets that have been lined with parchment or a silicone baking mat, then bake for 9-11 minutes until the cookies look puffy and just barely golden. Take care not to over bake the cookies as they’ll continue to bake as they cool on the pan. Let the cookies cool completely on the baking sheet before removing.
Store cookies in an airtight container on the counter or in the fridge (they're good when chilled). They also freeze beautifully.