In a saucepan, over medium heat, melt the butter until browned and foamy, about 8 minutes. Remove from heat and pour into a large mixing bowl.

In a medium bowl combine flour, salt, and baking soda, whisk well to combine then set aside.

In a large bowl, whisk together the melted butter and both sugars until well combined, about 1 minute. Add the vanilla and beat until combined.

Whisk in the eggs, one at a time, beating well after each addition. Whisk in the sour cream.

Gently fold in the flour until just combined, then fold in the chocolate chips.

Cover the bowl and refrigerate the dough for 30 minutes.

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

Scoop dough into 3-tablespoon sized balls and place on prepared baking sheets, leaving about 2 inches between each.

Bake one tray at a time for 11 minutes. Press extra chocolate chips on top if desired and sprinkle with sea salt.

Allow cookies to cool on the pan for 20 minutes before transferring to a cooling rack.