To make the browned butter, melt the butter in a small saucepan over medium-high heat. Stir constantly, until the butter starts to foam up. You should hear it sizzling as the flavor begins to smell very nutty (almost like caramel or toffee). Once the butter looks foamy and you no longer hear it sizzling, remove from heat and continue to stir. The butter should look a deep, dark, golden brown color. Put the mixture in a bowl and stick it in the fridge for about 30-40 minutes, until the butter starts to cool and thicken back up.

While the butter is cooling, Preheat your oven to 325°F and line a couple of baking sheets with silicon baking mats or spray with cooking spray. Set aside.

In a large bowl, use an electric mixture to whisk together the granulated sugar, eggs, and vanilla extract for a few minutes, until it looks white and creamy. In a separate bowl, combine together the flour, baking soda and salt.

Once the browned butter has cooled, mix it into the sugar/egg/vanilla mixture, along with the brown sugar, until just combined. Add in the dry ingredients and mix until just combined. Fold in the chocolate chunks, reserving some for the top of the cookies, if desired.

Use a cookie scoop or rounded spoon to scoop cookie dough onto baking sheets. Bake for 16 minutes, rotating the pans in the oven half way through baking. When you take the cookies out of the oven, top with remaining chocolate chunks, if desired, and some coarse sea salt. Enjoy!