Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

In a small saucepan, melt the butter over medium heat. Once melted, continue to cook, stirring frequently, until the butter turns golden brown and gives off a nutty aroma, about 5-7 minutes. Be careful not to burn it. Remove from heat and let it cool slightly.

In a large mixing bowl, combine the brown sugar, granulated sugar, and brown butter. You can use a hand mixer, stand mixer, or even just a whisk and some elbow grease to mix until well combined and smooth.

Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and mix until combined.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the chocolate chips until evenly distributed throughout the dough.

Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie. *** If you're using a cookie scoop, you can use a medium-sized one, which is about 1.5 tablespoons. They will spread a bit, so I recommend spacing them about 2 inches apart.

Sprinkle a pinch of flaky sea salt on top of each cookie.

Bake for 10-12 minutes or until the edges are golden brown and the centers are set.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.