A little salty goodness

Why have one go to chocolate chip cookie - when you can just keep trying more recipes and finding more amazing ways to eat chocolate chip cookies? Now did I forget the sea salt on top? Yeah... would they have benefited? I'm sure they would have but they were also just amazing as is. We are having four Sundays in a row to church dinners which I've been organizing and if I'm asking other people to bring cookies? I am too. Last week my container of cookies kind of went, but not great. The people who know which ones I brought - took many cookies, others? Not so much. This week? I brought these cookies and I took an empty container home - my favorite kind of container after this sort of event - empty. That means, not only did my family love these, so did everyone else. I also used to be way better on my chocolate chop game, I always had a full container in the cabinet - lately I've had to borrow from the sad milk chocolate chop container because I keep running out of semi-sweet. Good thing that these cookies can handle the mix - because they were so good. I may have to make another batch and add the salt on top - what doesn't benefit from a little salty goodness?

Brown Butter Chocolate Chip Cookies
1 cup salted butter
1 ¼ cups packed light or dark brown sugar
½ cup granulated sugar
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
3 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon table salt
2 cups semisweet chocolate chips
Flaky sea salt, for sprinkling (optional)

Line two half sheet pans with parchment paper; set aside.
For the brown butter, cut the butter into pieces and add to a 10-inch skillet (preferably light-colored so you can see easily when the butter has browned). Heat over medium heat, stirring as the butter melts so that it cooks evenly.
As the butter continues to cook, constantly and slowly stir with a silicone spatula. The butter will foam, sizzle, bubble, and after a few minutes (anywhere from 5 to 8 minute), the solids in the butter will begin to turn golden. Brown butter can burn easily, so don't walk away!
When the butter solids are browned and golden and it smells caramelly and fragrant, immediately remove the skillet from the heat and pour the butter into a large bowl.
For the cookies, to the bowl with the brown butter, add the brown sugar and granulated sugar. Stir to combine. Let the mixture sit until just barely warm or cooled to room temperature, 5 to 7 minutes.
Add the eggs, egg yolk, and vanilla, and stir until well-combined and the batter is light and creamy.
Add the flour, baking powder, baking soda and salt. Mix until a few dry streaks remain.
Stir in the chocolate chips until evenly combined. Let the batter rest while the oven preheats.
Preheat the oven to 350 degrees F. (Make sure the oven is preheated fully before baking the cookies – if the oven isn't hot enough, the cookies will likely spread while baking.)
Scoop the cookie dough into 2-tablespoon size portions (I use a #40 medium cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets.
Bake for 10 to 11 minutes until the cookies are just set around the edges and a bit crackly on top. For super soft and chewy cookies, don't over bake.
Immediately out of the oven, sprinkle a few grains of sea salt on each cookie, if desired.
Let the cookies cool for a few minutes on the baking sheets before removing to a wire rack to cool completely.