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Preheat oven to 180°C. Line a tray with baking paper — bake only 4 at a time, well spaced, since this recipe makes 4-5 large cookies.
Melt the butter over medium heat in a small saucepan, stirring regularly until it foams, smells nutty, and turns golden brown. Remove from heat, pour into a heatproof bowl, and allow to cool slightly.
Whisk both sugars with the two eggs until combined.
Whisk in cooled brown butter until glossy and thick.
Whisk in the heavy cream.
Fold in dry ingredients until just combined — don’t overmix.
Fold in chocolate chips evenly.
Refrigerate the dough — up to an hour if you want/can, or bake right away.
Portion into ~90g balls or however size you desire; bake 4 at a time — DO NOT OVERCROWD PAN.
Bake ~12 min at 180°C until edges are set and golden but centers still soft.
While warm, swirl each cookie with a glass or bowl into a neat round.
Top ice cream with a warm cookie and a pinch of sea salt. Serve immediately.