Line a 9x13 pan with foil and spray with cooking spray and set aside.
For the cookies, melt butter over medium heat, cook, stirring often, about 6 minutes until it turns brown. Once it starts turning brown keep stirring so it doesn’t burn. Remove from the heat and let it rest for about 5 minutes.
Pour butter, still warm, in and electric mixer with a paddle attachment. Add sugars and mix on low until combined. Let sit and cool for a few minutes before adding eggs to avoid them cooking.
While cooling, combine flour, baking soda and salt in a medium bowl. Set aside.
Turn mixer on low again and add eggs, one at a time, mixing completely. Mix in vanilla. Add flour mixture to wet ingredients and mix until combined, about 1 minute. Stir in chocolate chips with a rubber spatula.
Press cookie dough evenly into pan, covering the entire surface. Refrigerate for 30 minutes.
Preheat oven to 350 degrees and bake for 30-35 mins.
Remove from oven and allow to cool completely.
Frost cooled cookie dough bars with and cut into squares.