Brown the Butter: In a light-colored pan, cook the butter over medium-high heat for about 5 minutes, stirring occasionally, until brown bits form at the bottom. It will smell nutty and caramel-like. Remove from heat and let cool for 40-45 minutes.

Prepare the Dough: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix Wet Ingredients: In a mixing bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, then the egg yolk, and mix until fully incorporated. Stir in the vanilla extract.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking soda.

Mix Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid over-mixing.

Add Chocolate Chips: Stir in 1 cup of chocolate chips, reserving the extra for topping.

Scoop and Chill: Scoop out 80-gram portions of dough and roll into balls. Place on a baking sheet and refrigerate for at least 1 hour (or up to 72 hours for the best flavor!).

Bake: Arrange 4 cookie dough balls per baking sheet. Bake for 14 minutes, or until the edges are golden brown but the centers remain soft.

Cool and Enjoy: Allow cookies to cool completely before serving. Enjoy warm with a glass of milk!