If you are using chocolate bars, chop your chocolate into small pieces and set aside.

Add your butter to a small stock pot. Heat over medium to medium high heat.

Continue to stir as your butter turns from clear yellow to brown. Remove from heat once small brown flecks start to build along the bottom of the pan and the scent becomes richer and nuttier. Don't overcook!

Remove from heat and allow your butter to cool completely before moving forward. To speed this up, pour your butter from your stockpot into a bowl that isn't hot.

Once your brown butter is cool, and using a stand mixer, cream together your brown sugar, white sugar, and butter.

Once they are blended, beat your eggs until just blended. Add the vanilla and beat again.

Mix together your flour, salt, and baking soda together.

Then on low speed, blend in your flour mixture small parts at a time. Only mix until blended. Don't overmix!

Last, gently fold in your chocolate chunks.

Cover your cookie dough and lace it in the refrigerator for 1 hour up to 24 hours.

To bake, preheat oven to 350° F.

Place on a cookie sheet a couple of inches away from each other in normal cookie sized scoops (around 3-4 tablespoons.)

Bake for 9-12 minutes until the edges are brown and golden. You may need to turn your cookie sheet around halfway through your cooking time.

While your cookies are still warm and fresh out of the oven, sprinkle with sea salt.

Allow your cookies to cool for a few minutes before moving them from your cookie sheet.

Viola! Enjoy your Sea Salt & Brown Butter Chocolate Chip Cookies!