In a medium saucepan, melt 2 sticks of butter over medium heat, then bring to a boil. Once it starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove from the heat, pour into a separate bowl (this allows the butter to stop cooking) and allow the butter to cool for 20 minutes.
While the butter is cooling, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a large bowl, whisk together 2 1/2 cups flour, 1 teaspoon baking soda, and 1 teaspoon sea salt. Set aside.
Add 1 cup packed brown sugar, 1/2 cup granulated sugar, 2 eggs, and 2 teaspoons vanilla to the cooled butter and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a wooden spoon until the dough comes together and the ingredients are evenly incorporated. Stir in 1 cup of chocolate chips.
Bake for 10 to 12 minutes, until edges are lightly golden (or 8-9 minutes for extra gooey).
Sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.