Preheat oven to 350° F. Line three cookie sheets with parchment paper.

Melt butter in a small sauce pan over medium heat. Allow to melt, swirling occasionally. After a couple minutes, the butter will begin to get foamy on top and brown specs will form on the bottom of the pan. It should smell a bit nutty. Take off the heat and add to a mixing bowl.

Add the sugars to the butter in the mixing bowl. If you are using a stand mixer or a hand mixer, mix at medium speed for three minutes until it is like a ribbon. This will also allow the butter to cool off.

Add the vanilla and eggs, mix for another minute.

Add the salt, baking soda, and flour and mix until thoroughly combined.

Finally, add the chocolate chips and mix until combined.

Place cookie dough balls (about the size of a golf ball - I use a medium ice cream scoop) on the prepared cookie sheets about 2 inches apart, about 8 to a sheet. Bake for 10-12 minutes (I find 11 minutes is perfect but ovens can run a little hotter or cooler, depending on the brand, so start with 10 and add more time if necessary to your desired doneness).

Sprinkle with finishing salt (not too much!) and allow to cool.