📖 Instructions

1. Melt the butter: In a saucepan over medium heat, melt the butter. Continue cooking until it starts to brown and smells nutty. Be careful not to burn it! Pour into a heatproof bowl and let it cool slightly.
2. Whisk sugars and butter: Add both sugars to the browned butter and whisk until well combined. The mixture should be smooth and creamy.
3. Add egg and vanilla: Beat in the egg and egg yolk until combined. Stir in the vanilla extract. Make sure to scrap the sides of the bowl as you mix.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Add chocolate: Fold in the chopped chocolate and chocolate chips until evenly distributed. Save a few chocolate chips to top the cookies with before baking.
7. Chill the dough: Cover the dough and refrigerate for at least 30 minutes, or up to 24 hours. This is key for a chewy texture!
8. Preheat the oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
9. Scoop the dough: Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
10. Bake the cookies: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Watch them closely; they can go from perfect to burnt very quickly.
11. Cool and enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Though, lets be real, you're probably going to eat one while it's still warm. I would!