Brown the Butter: Melt 2 ½ sticks of butter in a medium skillet over low to medium heat for 5–7 minutes until golden brown.

Chill the Butter: Pour browned butter into a mixing bowl, cool slightly, then freeze for 15–20 minutes.

Mix Dry Ingredients: In a large bowl, whisk together 2 ½ cups of flour, 1 teaspoon of baking soda, and a pinch of sea salt.

Combine Wet Ingredients: Mix chilled brown butter with 1 ¼ cups of packed brown sugar, ¾ cup of granulated sugar, 1 teaspoon of vanilla extract, and 2 eggs until smooth.

Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until just combined.

Add Chocolate: Fold in 1 ½ cups of chocolate chips and/or chunks into the dough.

Chill the Dough: Portion out the dough into balls and place on a lined baking pan. Chill for at least 1 hour.

Bake: Preheat oven to 375°F. Bake cookies for 8–9 minutes until the edges are golden brown.

Cool: Allow cookies to cool on the pan for 5–10 minutes before transferring to a cooling rack.