Melt the 1 cup (226g) butter in a light-colored saucepan over medium heat, swirling often, until amber bits form on the bottom and it smells nutty, about 5 to 6 minutes. Pour into a large bowl and cool for 15 minutes.

Add the 1 cup (200g) granulated sugar, ½ cup (100g) brown sugar, 2 eggs, 1 egg yolk, and 2 tsp vanilla to the cooled butter. Beat on medium speed for 2 minutes until slightly pale.

Add the 2¼ cups (280g) flour, 1 tsp baking soda, and 1 tsp salt. Fold with a spatula until just combined, about 20 strokes.

Fold in the 2 cups (340g) semi sweet chocolate chips until evenly distributed.

Preheat oven to 375°F (190°C) and line 2 baking sheets with parchment. Scoop dough into ¼-cup (75g) balls, space 3 inches apart, and bake one sheet at a time on the center rack for 12 to 14 minutes until edges are golden and centers look just set.

Rest cookies on the pan for 5 minutes, press a few extra chips into the tops, finish with flaky sea salt, and transfer to a wire rack to serve warm.