Preheat your oven to 375F/190C degrees

Melt butter over medium heat and whisk until brown bits form. Remove and chill until it is room temperature again. You can make this ahead and keep in the fridge for a few days until ready to use.

In a medium-sized bowl, combine the dry ingredients - flour, baking soda, salt

In a separate bowl, use a hand or stand mixer on medium-low speed to cream together the brown sugar, granulated sugar, vanilla, and browned butter until it's light and fluffy

Add eggs to the creamed sugar mixture, one at a time, beating just until it's mixed in, about 10-15 seconds.

Now mix in the dry ingredients. First, fold in the flour mixture with a spatula until the flour is combined. Next, fold in the chocolate chunks, reserving some if you want to top the cookies with them later. Careful not to over mix as we want to keep some air in the dough.

Once the dough is formed, scoop one table spoon sized balls and roll them between your palms until round. Place on baking sheet with foil or baking paper, with enough space between the cookies so they don't get stuck together when they spread during baking. Flatten the cookie balls a bit with your palm to help give it a nice look after baking.

Optional - Sprinkle sea salt on top of each cookie if you're using it.

Bake in pre-heated oven for 7 to 8 minutes, until it's brown at the edges. They will continue to cook a bit on the sheet after you take them out, so no need to wait for the entire cookie to brown.

Cool on the sheet for 5-10 minutes, then transfer to a rack to finish cooling. If you don't have a rack, just let it cook on the sheet.