Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a sauté pan, melt the unsalted butter over medium heat until it turns light amber and releases a nutty aroma (about 5-7 minutes). Allow the butter to cool for 10 minutes.

Cream the cooled brown butter with granulated white sugar and light brown sugar until smooth.

Add in the eggs and vanilla extract, mixing until fully incorporated.

Gradually add the baking soda and all-purpose flour, mixing until just combined.

Fold in the dark chocolate chips until evenly distributed throughout the dough.

Scoop dough into 1½ tablespoon balls and place them on the prepared baking sheet with space between each.

Bake for 12-15 minutes until the edges are golden brown and the centers are soft. Let cool for 5 minutes on the tray before transferring to a wire rack.

Optionally sprinkle with flaky sea salt while still warm.