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.

While cooling, make the frosting. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 2 minutes.

Turn speed to low and slowly add 3 cups of powdered sugar, cocoa powder, and salt. Beat until well combined, about 2 minutes.

Increase mixer to medium speed and add vanilla and cream. Turn mixer to high speed and beat for 1 minute. Depending on thickness, you may need to add up to ½ cup additional powdered sugar.

Frost cooled cookie dough bars with and cut into squares.