Using a stand or hand mixer, cream together the brown butter and granulated sugar until smooth and creamy.
Add in the eggs and vanilla extract and beat until the texture is light and fluffy (about 3-5 minutes, it should look much paler than before).
Add in the flour, baking soda, and salt and mix until thoroughly combined. The dough should be wet and sticky.
Using a spoon or spatula, gently fold in the chocolate chips.
Scoop a generous 3 tablespoons of dough and roll into balls.
Cover the dough balls and chill in the fridge overnight for best results. If you absolutely can't wait, just chill it for at least 2 hours.
Preheat your oven to 350°F.
Place 5-6 cookies at least 3 inches apart on a parchment lined baking sheet.
Bake the cookies at 350°F for 8-10 minutes or until the edges are set and just slightly brown. Remember since these cookies don't have brown sugar, they won't get dark golden brown, so if you're looking for that color the cookies will end up being overbaked and dry!
Remove from the oven and let rest on the baking sheet for 2-3 minutes, then transfer to a cooling rack.
Sprinkle with flaky sea salt and enjoy!
Notes
To make brown butter, melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool for about 20 minutes in the fridge until soft and pliable. Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.Store cookies in an airtight container at room temperature for up to 3 days (they'll definitely be gone before then though).Freeze pre-rolled cookie dough balls in the freezer for up to 6 months.