Preheat oven to 375 degrees (F).

Line 2 large baking sheets with parchment paper or Silphat lines and set aside.

In a medium sized bowl whisk together the flour, baking soda, and sea salt; set aside.

Place 8 tablespoons of butter in a small sauce pan over medium-high heat and cook for about 2 minutes - stirring almost constantly - until the butter has browned.

Remove from heat and stir in remaining 7 tablespoons of butter; whisk until completely smooth.

Place the bowl in the refrigerator or freezer and bring the butter back to room temperature. (The butter is at room temperature when you press a finger into the top and it makes a slight indentation.)

Once the butter is at room temperature, add the sugars and the vanilla to the browned butter and whisk until light and fluffy; about 2 minutes.

Add the eggs and beat quickly - for only about 30 seconds - until they're just combined.

Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds.

Gently fold in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear. Do not over mix.

Fold in all chocolate chips.

Roll dough into 3 tablespoon sized balls (they should be big; almost a 1/4 cup) and place on prepared sheet and sprinkle with a little sea salt.

Place baking sheets in preheated 375 oven and bake for 11-14 minutes, or until golden at the edges but still soft in the middle.

Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.