Prepare the brown butter by melting the butter in a saucepan over medium heat. Stir constantly until the butter foams, turns golden brown, and gives off a nutty aroma. Remove from heat and let it cool for about 10 minutes.

In a large bowl, mix the brown butter with both sugars until combined. Add the eggs and vanilla extract, whisking until smooth and glossy.

In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined to create a consistent dough.

Fold in the chopped chocolate or chocolate chips evenly throughout the dough. Place the dough in the fridge to chill for 20 minutes so it is easier to handle and bakes up thick.

Preheat your oven to 180°C and line a baking sheet with parchment paper. Scoop dough balls (about 40g each) onto the tray, spacing them well apart.

Bake the cookies in the preheated oven for 10-12 minutes until the edges are golden but the centres are still soft. Let them cool on the sheet for a few minutes before transferring to a wire rack to cool completely.