📖 Instructions

1. Melt the butter: In a saucepan over medium heat, melt the butter. Continue to cook, swirling occasionally, until it turns a nutty brown color and has a fragrant aroma. Watch carefully to prevent burning, should take about 5-7 minutes. Transfer to a heatproof bowl and let it cool slightly.
2. Combine sugars and butter: In a large mixing bowl, add the slightly cooled browned butter, granulated sugar, and brown sugar. Cream together until well combined and smooth. This might take a couple of minutes, but don't rush it.
3. Add eggs and vanilla: Beat in the egg and egg yolk one at a time, mixing well after each addition. Stir in the vanilla extract until evenly incorporated.
4. Mix dry ingredients: In a seperate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the baking soda and salt throughout the dough.
5. 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; overmixing can lead to tough cookies.
6. Add chocolate chips: Fold in the chocolate chips until they are evenly distributed throughout the dough. I prefer using a mix of semi-sweet and dark chocolate chips for a richer flavor, but you can use your favorite kind.
7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours. Chilling the dough helps to prevent the cookies from spreading too much during baking and enhances their flavor. Don't skip this step!
8. Preheat the oven: When you're ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze.
9. Scoop the dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. They will spread as they bake.
10. Bake the cookies: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will continue to set as they cool. Don't overbake them, or they'll be dry.
11. Cool and serve: Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature. Trust me, they won't last long!