Preheat your oven to 325°F (160°C) and line a 9x13 metal pan with parchment paper.

Melt the unsalted butter in a medium saucepan over low heat, stirring continuously. Remove from heat and let cool slightly.

Whisk in dark brown sugar and granulated white sugar until the mixture resembles damp sand.

Add room temperature eggs and pure vanilla extract, whisking until lightened in color and smooth.

Sift together all-purpose flour, baking soda, and fine sea salt. Gradually fold into the wet mixture without overmixing.

Gently fold in semi-sweet chocolate chips until evenly distributed.

Pour batter into the prepared pan, spreading it evenly. Bake for 25 minutes until edges are golden brown.

Sprinkle with flaky sea salt and cool in the pan on a wire rack for at least 30 minutes.