In the bowl of stand mixer or with a hand mixer and a bowl cream together the browned butter, softened butter, brown sugar, white sugar and vanilla. Mix for 2 minutes or until it becomes fluffy and well incorporated.
Add eggs in one at a time. Be sure to crack the eggs in a separate bowl in case you get a bad one.
Once the eggs are incorporated add in the baking powder, baking soda and then add in the flour 1/2 cup at a time.
Using a spatula fold in the chocolate chips.
Line a sheet tray with parchment paper and scoop the cookies onto the tray. Sprinkle with sea salt.
Place in the refrigerator for 3 hours or as long as 24 hours. You can also freeze the cookie dough balls on the sheet tray then store them in a zip top bag to bake later.
When ready to bake line a sheet tray with parchment paper or a silicon baking mat. Preheat oven to 350 degrees. Leave at least 2 inches between the cookies. Do not crowd.
Bake for 15-17 minutes for large cookies and 10-12 for smaller cookies. Make sure to check often and do not over bake. They should be a little soft in the center.
As soon as you are done baking the cookies, bring them out of the oven and holding the tray about 1 foot above the counter- DROP them. Yes you want the cookie tray to smack the counter. This gives you that nice round, no longer domed cookie center. Just trust. Allow them to sit on the tray for 10 minutes total before moving them to a cooling rack
To bake from frozen- You’ll need to add 3-4 minutes cooking time from frozen or feel free to move cookies from freezer to fridge a few hours before baking to thaw out more.