In a medium saucepan, melt the unsalted butter over medium heat until it turns a deep amber color and emits a nutty aroma, about 5-7 minutes.

In a large mixing bowl, combine the cooled brown butter with brown sugar and granulated sugar. Whisk until smooth, then stir in the eggs and vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and coarse sea salt. Gradually add this to the wet mixture, stirring gently until just combined.

Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.

Using a cookie scoop, portion out the dough onto a lined baking sheet, spacing them about 2 inches apart.

Preheat your oven to 350°F (175°C) and bake cookies for 10-12 minutes, until edges are golden brown.

Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.