Mix Wet Ingredients: In a large mixing bowl, whisk together ½ cup melted unsalted butter, ½ cup pure honey, ½ cup dark brown sugar, and ½ cup granulated sugar for about 2 minutes, until lightened and smooth. Add 1 large egg and 1 teaspoon vanilla extract, mixing until emulsified and glossy.

Combine Dry Ingredients: Sprinkle 1¾ cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon kosher salt over the wet mixture. Gently fold dry into wet ingredients until just combined without overmixing.

Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate for about 30 minutes.

Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with crinkled parchment paper.

Shape Cookies: Use a cookie scoop or hands to form dough into 2-tablespoon-sized balls, spaced 3 inches apart on the prepared baking sheet.

Bake: Bake for 10-12 minutes until edges are caramelized and centers remain pale.

Tap and Salt: Remove from oven, gently tap the baking sheet on the counter, and immediately sprinkle with flaky sea salt.

Cool: Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.