The BEST brown butter chocolate chip cookies with plenty of chocolate chips, flaky sea salt, and oats!
Brown the butter until you smell a little nuttiness. (See the post for more in depth instruction on browning butter). Allow it too cool a little and strain out the sediment if desired (I leave it in!)
In a stand mixer set with a paddle attachment, combine the melted and slightly cooled browned butter and brown sugar. Whisk for 2 minutes.
Add the eggs, one at a time, mixing after each addition. Add in the vanilla extract and mix until combined.
Add the baking soda, sea salt, baking powder, and flour. Mix until JUST combined making sure to not overmix the batter (you'll get denser cookies!) Stir in the oats and chocolate chips. Tightly cover and refrigerate the dough for at least 1 hour. It's very important to chill the dough since we started with melted butter and that butter needs to firm up again so these cookies don't get burned and flat when baking.
Pre-heat the oven to 350 degrees F. Line your cookie sheet with parchment paper or a silpat liner and set aside.
Scoop balls about 1 and 1/2 tablespoons in size and place on the tray. Sprinkle the tops of each cookie with some flaky salt. Bake for 8-12 minutes or until the cookies just slightly turn a golden brown color on the EDGES. Watch the cookies carefully so they are still soft and chewy in the middle (I like to slightly under-bake to ensure that!)
Remove the cookies from the oven and transfer to a cooling rack.
Cookies are best eaten within 2-3 days and best stored in an airtight container at room temperature.
Total time does not include chilling time.