Preheat oven to 325; line baking sheets with parchment paper.
Cook butter in a small saucepan over medium heat until nutty smelling and brown, about 4 minutes; let cool.
Puree whole dates in a food processor about 1 minute, until it makes a paste and add a bit of applesauce for more moisture; if using chopped dates, put them in boiling water on the stove until tender, then drain and puree in food processor- should have 1/2 cup date puree.
In a medium bowl, combine flour, baking soda, and salt; set aside.
In large mixing bowl, beat butter, date puree, and brown sugar until smooth; beat in eggs and vanilla, beating well for 1-2 minutes.
Add flour mixture to the sugar mixture; mix until mostly combined; add 1/2 cup chocolate chips and mix just until incorporated.
The dough will be drier than normal cookie dough, but should still scoop well.
Use a 1-inch cookie scoop to place on baking sheets, 1-2 inches apart.
Flatten slightly with your hand.
Top each with a few of the remaining chocolate chips.
Bake at 325 for 13-14 minutes; remove when edges are just barely browning.