Preheat oven to 350°F, and line baking sheets with parchment paper or silicone mats.
In a small bowl whisk the flour, salt, and baking soda together.
In a small pan melt butter and cook until the milk solids have started to brown. They will get darker than you expect so let it get to a rich golden brown color. Set aside and let it cool.
In a stand mixer fitted with a paddle attachment or in a large bowl using a hand mixer, beat the sugars and browned butter together on medium speed until smooth.
Add the eggs 1 at a time and beat them for 1 minute before adding the next.
Add the vanilla and reduce the speed to low.
In two parts add the dry ingredients mixing only they are incorporated.
Add the chocolate chips and mix until just incorporated.
Using the cookie scoop, drop dough onto baking sheets about 2 inches apart.
Bake the sheets one at a time for 10-12 min or until the cookies are golden brown. If you want to cook 2 sheets at once put two racks as close together in the oven and rotate the sheets halfway between cooking.
They might still be a little soft in the middle but that is ok. Let them sit on the pan for a min or so before using a spatula to transfer to a cooling rack. Repeat with the rest of the dough once the sheets have cooled.
Notes
The dough can be stored in the refrigerator for 3 days or in freezer for up to 2 months.
If you are going to store in the freezer portion into balls first and then freeze. This will make the cookies much easier to cook when ready.
Portioning the dough into balls is the best for when you don't want to make the whole batch at once. Just freeze the rest and whenever you are craving a couple of freshly baked cookies just pop a couple out of the freezer and onto a small baking sheet. Just add a few additional minutes to your baking if you bake them from frozen.