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In a medium saucepan over medium heat melt the butter and bring it to a boil. Once it starts boiling swirl the pan, or stir constantly until the butter passes the foamy phase and becomes a deep amber color.
Remove from heat and allow butter to cool for 20 minutes.
While the butter is cooling preheat the oven to 350°F.
Line a baking sheet with parchment paper and set aside.
Add the light brown sugar, granulated sugar, eggs, vanilla, baking soda, and salt into the cooled butter and stir to combine using a rubber spatula or wooden spoon.
Stir in the flour until the dough comes together and the ingredients are evenly incorporated.
Finally mix in the chocolate chips.
Using a large cookie scoop (3 tablespoon sized), scoop the dough out onto the lined baking sheet, 2 inches apart. *See note in the post for my trick to pretty cookie tops!
Bake the cookies for 10 – 12 minutes until the edges are lightly golden and the centers are just set.
Remove the baking sheet from the oven and allow the cookie to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
If desired, sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.