In a large skillet over medium heat, add butter. Butter will melt and then brown in 5-15 minutes (very dependent on the brand of butter so watch carefully). Once you start to smell and see brown butter begin to form, swirl the butter around in the pan for even browning. Brown butter is ready when it’s nut/mahogany brown.

Immediately pour the butter into a large heat-safe bowl, scraping down the pan to scoop out any brown bits. Add the granulated and dark brown sugars. Stir.

Let brown butter and sugar mixture cool for 10 minutes.

Add cold eggs and vanilla extract. Mix well.

Add the flour mixture to the butter mixture. Stir until just combined.

Fold in chocolate chips. Dough will be very soft and malleable.

While you can chill your dough for up to an hour, there is absolutely no need to (I actually like the cookies just as much or more without chilling the dough). Scoop 2 tablespoon-sized balls on a parchment-lined or greased baking sheet about 2 inches apart. Tip: keep bowl with dough in the fridge between batches.

Bake cookies for 10-14 minutes until they are just set in the middle and light golden around the edges. Don’t over-bake!

Sprinkle with flake salt if desired. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely or enjoying warm! Repeat for other batches.