In a medium saucepan melt the butter over medium heat until it turns a golden amber color about 5 to 8 minutes.  Swirl the pan so that the butter doesn't burn.

Preheat the oven to 350° F.

In a large bowl, whisk together the flour, baking soda and salt.  Set aside.

Once the butter is an amber color, remove it from the heat and cool the butter for about 15 minutes in a large bowl.

To the cooled butter, add the brown sugar, granulated sugar, eggs and vanilla extract.  Beat with an electric mixer on medium speed for about 2 minutes until the color lightens slightly.

Add the flour mixture to the browned butter mixture and beat on low, just until combined.   Add the chocolate chips and mix until incorporated.

Using a 2" ice cream scoop, scoop the cookies onto a non-stick baking sheet.  Place the cookies about 3" apart to allow for spreading.

You can also use a smaller cookie scoop for more cookies if you'd like.

Bake for 9-11 minutes until the edges are very slightly golden.

Sprinkle the cookies with flaky sea salt once you remove them from the oven.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire baking rack to cool completely.

Enjoy!