Melt the 1 cup unsalted butter in a light-colored saucepan over medium heat, swirling occasionally, for 5 to 7 minutes until it turns amber and smells nutty. Pour into a large bowl and cool for 10 minutes.

Whisk the 1 cup brown sugar and 1/4 cup granulated sugar into the cooled butter for 1 minute. Add the 2 eggs one at a time, whisking after each, then stir in the 2 tsp vanilla extract.

Whisk together the 2 1/4 cups flour, 1 tsp baking soda, and 1 tsp fine sea salt in a separate bowl. Fold into the wet ingredients until just combined.

Fold in the 2 cups chocolate chips, cover the dough, and refrigerate for 30 minutes.

Preheat oven to 375°F (190°C). Scoop dough into 3 tbsp balls, space 3 inches apart on parchment-lined baking sheets, and bake one sheet at a time for 11 to 13 minutes until edges are golden and centers look just set.

Rest cookies on the pan for 5 minutes, transfer to a wire rack, and finish each one with a pinch of flaky salt while still warm. Serve with one broken open to show the melted chocolate.