Cut the butter into small pieces. Melt it in a wide stainless steel skillet over medium heat, swirling the pan occasionally as it melts.

Continue heating as the butter becomes bubbly and foamy, scraping the bottom with a heat-proof spatula to prevent burning. Once the butter turns golden brown, transfer it to a cool bowl or glass measuring cup and cool for 5-10 minutes.

Add the browned butter, sugars, and vanilla to an electric mixer bowl. 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 just until a dense, shiny dough forms. Cool the dough for 15-20 minutes before adding chocolate.

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

Preheat the oven to 350°F (177°C). Scoop or roll the dough into 3-tablespoon balls and place them on a baking sheet.

Bake for 9 minutes, until the edges appear cooked while the centers remain slightly soft and puffy.

Remove the cookies from the oven and let them rest for 15-20 minutes so the centers can set.