📖 Instructions

1. Melt the butter: In a light-colored saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma. This usually takes about 5-7 minutes. Watch it CAREFULLY to avoid burning, yikes!
2. Cool the butter: Pour the browned butter into a heatproof bowl and let it cool slightly (about 10-15 minutes). It should still be liquid but not hot.
3. Combine wet ingredients: In a large mixing bowl, whisk together the slightly cooled browned butter, granulated sugar, and brown sugar until well combined. The mixture should be smooth and creamy.
4. Add egg and vanilla: Beat in the egg and egg yolk until well combined. Stir in the vanilla extract. This is where the magic starts happenin'!
5. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
7. Add chocolate: Fold in the chocolate chips and chopped chocolate until evenly distributed throughout the dough. Make sure you dont eat too much, haha!
8. Chill the dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours. This helps prevent the cookies from spreading too thin.
9. Preheat oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
10. Scoop dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Alternatively, u can use ur hands.
11. Bake cookies: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Don't overbake them or they'll be dry!
12. Cool and serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy while they're still warm and gooey!