To brown butter, heat unsalted butter in a light color saucepan over medium heat. Continue cooking once butter has melted, the butter will become foamy, you don’t have to whisk yet. When the foam subsides, you will see clear bubbles, start whisking at this point to keep the milk solids from burning. When the butter starts to brown, watch the color carefully, when the butter is caramel in color and smells nutty, turn off the heat. This will take approximately 8 minutes and 30 seconds.
Allow the butter to cool completely before making the cookie dough. It’s okay if the butter resolidified, but is still soft.
To make the cookie dough, combine cooled butter with creamy peanut butter and brown sugar in the stand mixer bowl, beat with the paddle attachment for 1 - 2 minutes until light and fluffy. Add egg, and vanilla extract, beat for another minute or two until combined and fluffy.
In a medium mixing bowl, whisk together sifted flour, salt, baking soda, and baking powder. Slowly add the flour mixture to the liquid mixture and stir until incorporated. Add the chocolate chip and stir until evenly distributed.
Divide the dough using a large cookie scoop and refrigerate while the oven is preheating.
Preheat oven to 350°F.
Place pre-portioned cookie dough on a parchment lined baking sheet, 2" apart. Bake for 14 - 15 minutes.
Remove from the oven and let cookies cool on the baking sheet for 5 - 10 minutes before transferring to a wire rack to cool completely.