Preheat your oven to 400°F (200°C). Line a 9x9 inch pan with parchment paper and arrange saltine crackers in a single layer.

In a saucepan, combine 6 tablespoons of salted butter and 6 tablespoons of brown sugar over medium heat; bring to a boil for 2.5 minutes while stirring. Carefully pour the mixture over the saltines and bake for 6 minutes until bubbly.

Remove from the oven, sprinkle chocolate chips on top, and spread them as they melt. Cool completely, then freeze until firm.

In a saucepan, brown 1 cup of salted butter over low heat until golden brown, about 5–7 minutes.

In a large mixing bowl, combine browned butter with 1 cup of brown sugar and 1/2 cup of granulated sugar; mix for 1 minute until well incorporated.

Add 2 room temperature eggs and 1 teaspoon of vanilla extract, stirring until smooth. Gradually fold in 2 1/4 cups of flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt until just combined.

Chop cooled Christmas Crack into bite-sized pieces and gently fold into the cookie dough.

Using a cookie scoop or spoon, portion out 3 tablespoons of dough and place them spaced apart on a parchment-lined cookie sheet.

Sprinkle a little flaky sea salt on top for added flavor and texture. Let the dough rest for 10 minutes.

Preheat your oven to 350°F (175°C) and bake for 9-11 minutes until edges are lightly golden.

Cool on baking sheet for 5 minutes before transferring to a wire rack.