Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium sauté pan, melt 1 cup of unsalted butter over medium heat. Stir occasionally until it foams and turns light amber, about 5-7 minutes. Remove from heat and cool for 10 minutes.

In a large mixing bowl, combine the cooled brown butter, ¾ cup of granulated sugar, and ¾ cup of light brown sugar. Beat until smooth for about 2 minutes.

Incorporate 2 large eggs and 2 teaspoons of vanilla extract into the mixture until blended.

Sift in 2 cups of all-purpose flour and 1 teaspoon of baking soda. Gently fold the mixture until no dry ingredients remain.

Add 1 ½ cups of dark chocolate chips and fold them in until evenly distributed.

Scoop out the dough using a tablespoon and roll into 1 ½-inch balls, placing them 2 inches apart on the baking sheet.

Bake for 12-15 minutes until edges are golden brown. Allow to cool slightly before moving to a wire rack. Sprinkle with flaky sea salt if desired.