Preparation Steps

• Melt the butter in a saucepan over medium heat. Continue to cook, swirling occasionally, until the butter turns golden brown and smells nutty. Remove from heat and let cool for 5-10 minutes.
• In a large bowl, cream together the browned butter, brown sugar, and granulated sugar until well combined.
• Beat in the eggs one at a time, then stir in the vanilla extract.
• 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. Do not overmix.
• Stir in the chocolate chips.
• Cover the bowl and chill the dough for at least 30 minutes (or up to 2 days). This helps prevent spreading.
• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
• Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
• Sprinkle the tops of the cookies with flaky sea salt.
• Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.