In a mixing bowl, whisk together the melted and slightly cooled unsalted butter, pure honey, dark brown sugar, and granulated sugar for about 2 minutes until the mixture becomes lightened and smooth.

Next, introduce the large egg and pure vanilla extract to your wet ingredients and whisk until fully emulsified, about 1 minute.

Sprinkle the all-purpose flour, baking soda, and kosher salt over the wet mixture and fold the ingredients together using a spatula until just combined.

Cover the dough with plastic wrap and refrigerate for 30 minutes to prevent spreading during baking.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Once chilled, scoop 2-tablespoon amounts of dough onto the prepared baking sheet, spacing them about 3 inches apart. Bake for 10–12 minutes.

Immediately tap the baking sheet against the counter to deflate the cookies slightly and sprinkle flaky sea salt on top.

Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.