1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a saucepan, melt the butter over medium heat, stirring frequently until it turns golden brown and releases a nutty aroma. Remove from heat and let cool slightly.
3. In a large mixing bowl, combine the browned butter, granulated sugar, and brown sugar. Beat until well combined.
4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips and cocoa powder, ensuring an even distribution throughout the dough.
7. Drop spoonfuls of the dough onto the prepared baking sheet, leaving enough space between each one to allow for spreading.
8. Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers are still slightly soft. This ensures a chewy texture.
9. Allow the brookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

The key to these brookies is not overbaking them—just like how Mama Lou would let us know when to take the cookies out just at the right time. It’s all about trusting your instincts and the power of a perfectly timed bake.