Cut the butter into small pieces and melt it in a wide stainless steel skillet over medium heat. Swirl the skillet as needed while the butter bubbles and foams, then use a heat-proof spatula to move the butter across the bottom to prevent burning. Continue cooking until the butter turns golden brown and smells nutty, then immediately transfer it to a cool bowl or glass measuring cup. Allow it to cool for 5-10 minutes.

Add the browned butter, white sugar, brown sugar, and vanilla to the bowl of an electric mixer. Beat on medium-high speed for 2-3 minutes.

Add the eggs and mix for 1-2 minutes until the mixture is smooth and glossy.

Add the flour, baking soda, baking powder, and salt. Mix only until a dense, shiny dough forms. Cool the dough for 15-20 minutes before adding the chocolate.

Fold in the chocolate chips or chocolate chunks. Rest the dough for another 20-30 minutes before baking.

Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Scoop or roll the dough into 3-tablespoon portions and place them on a baking sheet.

Bake for 9 minutes, until the edges are set and the centers remain slightly soft and puffy.

Remove the cookies from the oven and allow them to rest for 15-20 minutes before serving.