Preheat oven to 325 degrees.
Remove the butter from the fridge and let it come to room temperature, or gently microwave for about 10 seconds at a time until soft but not melted.
In a large bowl with a spatula, or stand mixer with the paddle attachment, cream together the brown butter, sugar, and brown sugar until light and fluffy, or about 3-4 minutes.
Add the vanilla and the eggs, scraping down the sides.
In a separate medium bowl, combine the flour and baking soda and whisk well, then add the flour mixture into the brown butter mixture and mix until just combined. You may want to scrape the bottom and sides of the mixing bowl to be sure all of the ingredients are combined.
Add chocolate chips and mix gently, just until all ingredients are combined.
Line baking sheets with parchment paper, or grease lightly with pan spray, then scoop and roll 1¼" balls and place on the prepared trays.
Bake in a preheated oven for 10-12 minutes, or until the edges are golden brown, but the center is still soft.
Remove from oven, add the flakey sea salt, if desired, and let the cookies cool on the pan for about 2 minutes before transferring them to a wire rack to cool completely. Enjoy!