• 1-3/4 cups all purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 14 Tbsp (7/8 cup) unsalted butter, melted & browned
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg plus 1 large yolk
• 2 teaspoon pure vanilla extract
• 1-1/4 cup semisweet chocolate chips or chunks

1. Place oven rack in the middle and preheat oven to 375°F (190°C).
2. Whisk flour and baking soda together and set aside.
3. Melt 10 tablespoons of butter in a 10-inch skillet over medium-high heat. Continue cooking, swirling pan constantly, until butter is dark golden brown and has a nutty aroma (1-3 minutes).
4. Pour butter into a heat-proof bowl and add remaining butter and stir until completely melted.
5. Add brown sugar, granulated sugar, salt, and vanilla to melted butter; whisk until fully incorporated.
6. Add egg and yolk; whisk until smooth and no sugar lumps remain (about 30 seconds). Let mixture stand for 3 minutes, then whisk for 30 seconds.
7. Repeat the process of resting and whisking 2 more times until mixture is smooth and shiny.
8. Using a rubber spatula, stir in flour mixture until just combined (about 1 minute).
9. Stir in chocolate chips.
10. Give dough a final stir to ensure that no flour pockets remain and the ingredients are evenly distributed.
11. Scoop out 3 tablespoons of dough and roll out into balls. Place them 2" (50mm) apart onto a cookie tray lined with parchment paper. You will need 2 cookie sheets.
12. Bake 1 sheet at a time until cookies are golden brown, still puffy, and edges have begun to set but centres are soft (10-14 minutes:  cooking times may vary depending upon your oven ). Rotate baking sheet half-way through the baking process.
13. Transfer baking sheet to a wire rack and cool for 2 minutes; transfer cookies directly on the wire rack and let cool to room temperature before serving.

Notes

1. For even more chocolate, add 1 tablespoon of cocoa powder to the dry ingredients.