In a medium mixing bowl, whisk together the sifted flour, baking soda, and kosher salt. Set aside.

In a large sauce pan, melt a ½ pound of the unsalted butter (2 sticks), over medium heat. Lower heat and, stirring occasionally, allow butter to foam a little before it subsides creating lightly browned flecks that form at the bottom of skillet; the butter should have a nutty aroma. Set aside to cool slightly.

In the bowl of a stand mixer, add the remaining ½ pound of unsalted butter along with the 2 cups of brown sugar and 1 cup of granulated sugar. Starting the mixer on the lowest setting, begin to cream the butter and sugar together until combined. Very slowly, add in the browned butter. You'll want to avoid melting the butter mixture too quickly so drizzle the browned butter in slowly. Mix until the butter and sugar mixture is fluffy and light.

Add in the vanilla paste and eggs. Continue to mix on medium speed until combined. Turn down mixer to the lowest setting and add in the flour mixture in thirds. During each addition, allow mixer to mix in the flour until combined.

Remove mixer from stand and fold in the chopped chocolate chips. Place cookie dough straight into the fridge to chill for about 10 minutes. Preheat oven to 350 degrees Fahrenheit.

Using an ice cream scoop or tablespoon, measure out about 2 tablespoons of slightly chilled cookie dough onto a parchment line or silicone lined cookie sheet. Baking about a dozen at a time, bake the cookies for 15 to 17 minutes until edges are just golden brown.

Remove from oven to cool for about 3 minutes to set before placing cookies on cooling racks for the final cooling.