• Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius)
• Line 2 large baking sheets with silicone baking mats or parchment paper, set aside.

Brown the Butter

• Cut butter into ½ “ cubes.
• Put butter in a thick-bottomed pan (preferably in an even layer).
• Cook over medium heat, stirring occasionally,
• First, the butter will melt.
• Then, it will begin to foam on top and start bubbling.
• Next, it will start turning light brown with light brown flecks.
• Then, it will start turning a darker brown, amber color. At this point the butter is browned and cooking is complete.
• As soon as the butter is done cooking, transfer it to a bowl (preferably the bowl you will be mixing the cookies in) or glass jar to cool and stop cooking. It should be amber in color with nice dark amber flecks throughout.

Make the Cookies

• In a small bowl, combine flour, sea salt, baking soda, and baking powder. Set aside.
• In a large bowl, add the browned butter brown sugar and granulated sugar and stir to combine.
• Then, add the egg and vanilla and mix until fully incorporated.
• Add the dry mixture and stir to combine.
• Then fold in the chocolate chips.
• Use a 1 ½ to 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on the prepared baking sheets. Repeat until all the dough is used.
• Bake in the preheated oven for 7-9 minutes, until the edges are browned and the cookies just barely look set. They cook fast, so please watch them carefully. 7.5-8 min is my preferred baking time.
• Remove baked cookies from the oven and sprinkle them with flaky sea salt.
• Let them cool on the pan for 5 minutes before transferring to a wire cooling rack to cool completely.