Instructions

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a saucepan over medium heat, brown your butter.
3. Transfer the browned butter to a large bowl, and add the sugars, salt, vanilla extract, and baking soda. Mix until smooth and creamy.
4. Add the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
5. Mix in the flour, then the chocolate chips.
6. Scoop out tablespoon sized spoonfuls of dough, rolling into a ball and patting down lightly. Spread them out 2 inches apart on your baking sheets.
7. Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown, almost blonde.
8. Remove the cookies from the oven, sprinkle with flaky sea salt, and cool on the pan until they’ve set enough to move without breaking. Repeat with the remaining dough.
9. Store cookies, well wrapped, at room temperature for several days; freeze for longer storage.