Nutty brown butter, flaky salt, and a chew that holds up for days.
Brown the butter in a light-colored saucepan over medium heat, swirling often, until it smells nutty and turns amber. Pour into a bowl to cool for 15 minutes.
Whisk the cooled brown butter with both sugars until glossy. Beat in the eggs and vanilla.
Fold in flour, baking soda, and salt just until no dry streaks remain. Fold in the chocolate chips.
Chill the dough for at least 30 minutes — this keeps the cookies thick. Preheat oven to 350°F (175°C).
Scoop 2-tablespoon balls onto a lined sheet, spaced well apart. Top with flaky salt.
Bake 10-12 minutes until the edges are set but centers look slightly underdone. Cool on the sheet for 5 minutes before moving — they finish setting there.