Chocolate Chip Cookies for the chocolate haters in my house

It is known in my house that my kids do not like chocolate, unless it's in a chocolate chip cookie, Hershey bar, chocolate chip bars, oh wait... does that mean they... like chocolate? I would say yes, they would say no. I figured they would like these cookies because well... they are chocolate chip cookies and oh wow was I right. We all loved these cookies. I've learned that brown butter is amazing, it's also incredibly hot so I did that part first and let it set a while. Andy wasn't so sure about the brown bits in the butter, I assured him those were flavor bits and they were important. Be sure to heed the 5 minutes on the pan advice because it's legit... move them too soon and you'll have a mushy mess of cookie that can only be remedied by eating... so maybe don't heed that advice, you do you. But DO make these yummy cookies, they are easy to make with a wooden spoon and no mixer required.

Salted Brown Butter Chocolate Chip Cookies
1 cup salted butter
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon coarse sea salt
2 1/2 cups all purpose flour
2 cups semi-sweet chocolate chips

Instructions
In a medium saucepan over medium heat melt the butter and bring it to a boil. Once it starts boiling swirl the pan, or stir constantly until the butter passes the foamy phase and becomes a deep amber color. Remove from heat and allow butter to cool for 20 minutes.
While the butter is cooling preheat the oven to 350°F.
Line a baking sheet with parchment paper and set aside.
Add the light brown sugar, granulated sugar, eggs, vanilla, baking soda, and salt into the cooled butter and stir to combine using a rubber spatula or wooden spoon.
Stir in the flour until the dough comes together and the ingredients are evenly incorporated. Finally mix in the chocolate chips.
Using a cookie scoop, scoop the dough out onto the lined baking sheet, 2 inches apart.
Bake the cookies for 10 – 12 minutes until the edges are lightly golden and the centers are just set. Remove the baking sheet from the oven and allow the cookie to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.