Melt the butter in a small saucepan over medium-high heat, cooking for about 2 minutes while stirring frequently until the butter is fully melted and lightly browned.

Remove the pan from heat and transfer the butter along with any brown specks to a heatproof bowl. Place the bowl in the refrigerator to cool the butter to room temperature, which should take about an hour to an hour and a half.

Once the butter is at room temperature:

Preheat your oven to 375°F. Line two large baking sheets with parchtment paper and set them aside.

In a medium bowl, whisk together the flour, baking soda, and sea salt. Set this mixture aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the chilled brown butter and both sugars on medium speed for about 2 minutes until the mixture is light and fluffy. Add the vanilla and mix until smooth. Add the eggs one at a time, beating well after each addition. Turn off the mixer.

Using a wooden spoon, gently fold in the flour mixture, stirring just until the flour is mostly incorporated. Fold in the chocolate chips.

Form the dough into balls using about 3 tablespoons of dough per ball (almost a 1/4 cup). Place the dough balls on the prepared baking sheets, leaving enough space between each for spreading. Continue until all the dough is used.

Bake the cookies in the preheated oven one sheet at a time for about 11 minutes, or until the edges are golden but the centers are still soft.

Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.