Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with nonstick baking mats or lightly spray with nonstick cooking spray.

Cut 3/4 cup butter into slices and place in a sauce pan over the stovetop on medium to medium-low heat. Stir constantly with a wooden spoon the entire time. Bubbles will form on the top, then it will turn foamy on top and then it will turn a brown color. Watch it carefully. Immediately after it changes to brown, remove it from the heat and allow it to mostly cool.

After it's cool, in the bowl of an electric mixer, cream together the browned butter, brown sugar, granulated sugar, eggs, vanilla and graham cracker crumbs.

In a separate bowl, whisk together flour, baking soda and salt. Add dry mixture to the wet mixture and mix until incorporated, scraping down the sides in between. Add chocolate chips and mix.

Form or scoop dough into 1 1/2" balls, place them at least 2" apart on the cookie sheets, and press each dough ball down with the palm of your hand to flatten.

Bake for approximately 7-8 minutes. No more than 8 minutes. Let the cookies sit for a few minutes on the cookie sheets before carefully removing them to the cooling rack to cool completely. Store in an air tight container.