Preheat your oven to 375ºF. line a pan with parchment paper or a silicone baking mat and set it aside.
Place your butter into a medium-size saucepan and bring it to a simmer over medium-high heat, whisking constantly.
Continue whisking the butter until it begins to turn a golden brown color and releases a nutty aroma. Do not walk away from the butter or it can get burned. Set it aside to cool until it no longer feels warm. You can put it in the fridge in a shallow pan to speed up the process.
Once your butter has cooled, place it into the bowl of your stand mixer with the whisk attachment. Add the white and brown sugar and cream until light and fluffy (3-4 minutes on medium speed)
While mixing on low, add in your eggs, letting the first one mix in fully before adding in the second one.
Then add in the vanilla and whisk to combine.
Remove the bowl from the stand mixer. Add in your flour, baking soda, and the first quantity of salt and hand mix with a spatula until just combined.
Fold in your chocolate chips with a spatula. Do not over-mix your dough.
Cover your dough with plastic wrap and place it into the fridge to rest for a minimum of 30 minutes or up to 24 hours.
Use a small cookie scoop (roughly two Tablespoons) to scoop your dough and place them onto your cookie sheet about 2" apart.
Add a few chocolate chips on top of the balls if you want to make them look extra pretty after baking
Bake your cookies for 11-12 minutes or just until they start to get golden brown around the edges. It's better to under-bake then to over-bake. This makes the cookies extra soft and chewy.
Immediately after your remove the cookies from the oven, sprinkle some more sea salt on top of the cookies.
Let the cookies cool for 5 minutes on the cookie sheet before carefully transferring them to a cooling rack (if you can stop yourself from eating them!)