Chocolate Chip Cookies - Perfected?

So baking will be a continuous theme here - I love (a little too much) baked goods.  I am forever striving to perfect some of my key recipes...and chocolate chip cookies are an all time comfort food.  I think I may have perfected these, at least for my tastes.  Give them a go...they are surprisingly easy and if, like me, you always forget to soften your butter when making cookies these are for you!

Chocolate Chip Cookies
250 grams salted butter (I use Danish butter) - for Americans this is two sticks
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 Tablespoon vanilla extract
2 1/4 cups plain flour
2 teaspoons baking soda
2 teaspoons salt
350 grams semi sweet chocolate chips (12 ounces)
Sea salt, for garnish (I use Maldon sea salt)

Preheat the oven to 170 degrees Celsius (350F). While the oven is preheating, melt your butter in a heavy bottomed saucepan until it goes nutty and a bit golden brown.
Pour butter into a large mixing bowl.  Add brown sugar and white sugar to the melted butter, and mix until the sugars are thoroughly combined and the butter is incorporated. Add the eggs and vanilla, and mix well.
Add flour, baking soda and salt, and mix until all the ingredients are incorporated. Add chocolate chips, and stir until they’re evenly distributed throughout the batter.Refrigerate the dough until it is firm enough to scoop, about twenty minutes.
On a large, non-stick cookie sheet drop spoonfuls of the dough about the size of a walnut. Sprinkle each bit of dough with  a tiny sprinkle of sea salt.
Bake for about 9 minutes. The cookies may still be soft in the middle. Let them cool for 5 minutes on the cookie sheets, then transfer to a rack.

Eat and enjoy.  A glass of milk makes a nice accompaniment.