Line two sheet pans with parchment paper.

Add the butter to a medium saucepan over medium heat. Cook until the milk solids begin to turn brown and the butter develops a nutty aroma. Remove the butter from the heat and allow it to cool for 5 minutes.

In a medium mixing bowl, combine the all-purpose flour, baking soda, and salt. Set aside.

Whisk the browned butter and brown sugar together in a large mixing bowl until fully combined. Mix in the eggs, one at a time, followed by the vanilla extract. Slowly incorporate the flour mixture just until combined.

Scoop 2 tablespoons of cookie dough and roll it into a ball. Place the cookie dough onto one prepared sheet pan. Repeat with the remaining dough.

Refrigerate for 1 hour to chill the dough.

Preheat the oven to 350°F.

Add the turbinado sugar to a small mixing bowl and roll each cookie dough ball in the sugar. Arrange the cookies on the prepared sheet pans 2 to 3 inches apart.

Bake for 12 to 14 minutes, until the edges just begin to set.

Allow the cookies to set on the sheet pans for 2 to 3 minutes, then transfer to a cooling rack to cool completely.