Place butter in a small saucepan over medium-high heat. Cook for about 2 minutes, stirring almost constantly, until butter melts completely and turns light golden brown with brown specks. Remove from heat and scrape into a heatproof bowl. Refrigerate until butter returns to room temperature, 60 to 90 minutes.

Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and sea salt. Set aside.

In a stand mixer with paddle attachment, add chilled brown butter and both sugars. Beat on medium speed for 2 minutes until light and fluffy. Add vanilla and beat smooth. Add eggs one at a time, beating well after each addition.

Gently fold in flour mixture with a wooden spoon until flour begins to disappear. Fold in all three types of chocolate chips until evenly distributed.

Roll 3 tablespoon sized balls of dough between palms to form balls. Place on prepared sheets with enough room for spreading. Bake one sheet at a time for 11 minutes, until golden at edges but still soft in middle.

Let cookies cool for 10 to 12 minutes on sheet before transferring to wire rack to cool completely.