Brown the butter over medium heat, stirring constantly until the butter turns a golden brown, emitting a nutty aroma. Remove from heat to prevent the butter from evaporating. Allow to cool.

In a large bowl beat together the cooled brown butter, brown sugar, and white sugar.

Beat in the eggs and vanilla extract. Sift in the flour, baking soda, baking powder, and salt. Beat until there are no streaks of flour remaining.

Cover with plastic wrap and refrigerate for at least an hour or overnight.

Preheat the oven to 350°F and line a large baking tray with parchment paper. Scoop out about 1½ tablespoons of the cookie dough and place 2 inches apart on the prepared baking sheet.

Bake for about 11 minutes or until the edges are set, the cookies will still be soft but will harden as it cools. Remove from the oven and allow to rest on the warm tray for an additional 5 minutes before removing.

Top with sea salt and enjoy with a cup of milk!