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In a medium saucepan, melt the butter over medium heat, then bring to a boil. Once it starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove from the heat, pour into a separate bowl (this allows the butter to stop cooking) and allow the butter to cool for 20 minutes.
While the butter is cooling, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking soda, and sea salt. Set aside.
Add the brown sugar, granulated sugar, eggs, and vanilla to the cooled butter and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a wooden spoon until the dough comes together and the ingredients are evenly incorporated. Stir in the chocolate chips.
Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. I always add extra chocolate chips on top for that bakery look. Bake for 10 to 12 minutes, until edges are lightly golden (or 8-9 minutes for extra gooey).
Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. If desired, sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.
Store airtight at room temperature for up to 3 days.