The. Best. Chocolate. Chip. Cookies. Ever.

In a medium skillet, melt butter over medium heat, stirring occasionally once butter starts to bubble. Watch closely; when you notice butter starting to lose its pale coloring and transition to more of a yellow color, stir more frequently, as it will start to get a little foamy. Keep stirring until the butter and the solids in the bottom are a very dark carmel color. Remove from heat and keep stirring for 30 seconds, or so, then add in the brown and white sugars and stir until mixed in. Set pan aside to cool completely.

In a small bowl, combine flour, salt, and baking powder. Stir with fork, and then add oatmeal. Set aside.

Dump cooled butter/sugar mixture into a mixing bowl; use a hand held mixer to break up any clumps of sugar. Add eggs and vanilla, beat until smooth. Add in dry ingredients, 1/3 at a time, mixing well. Add chocolate chips towards end of mixing in the last bit of dry ingredients.

Refrigerate cookie dough at least 30 minutes; overnight is best if you can wait that long!

Use a cookie scoop to place chilled dough on a parchment-lined baking sheet (I use a 2-tablespoon scoop). Bake at 375ºF for 10 minutes, or until cookies are just starting to brown on the bottom. Immediately after removing from the oven, sprinkle the top of each cookie with a few flakes of kosher salt. Cool on the cookie sheet until firm enough to remove to a wire rack; cool completely.