Cut the butter into pieces so it melts evenly. Place it in the saucepan over medium heat. Stir occasionally to ensure even melting.

As the butter melts, it will begin to foam. Stir constantly, and you’ll notice the color changing from yellow to golden. Keep an eye on the milk solids at the bottom of the pan as they begin to brown.

When the butter smells nutty and the milk solids turn golden brown, remove it from the heat immediately to prevent burning.

Pour the brown butter into a heatproof bowl or container. Let it cool for about 15 minutes before using.

Place the brown butter, the brown sugar, and white sugar in the bowl of a stand mixer or in a large bowl. Beat for 2 minutes on medium speed with the paddle attachment, or with a hand mixer.

Add the egg and yolk to the bowl and beat until combined.

Add the vanilla extract and mix.

Add the flour, baking powder, baking soda, and salt to the bowl. Mix on low speed until incorporated.

Add the chocolate chips and stir with a spatula.

Scoop the cookies using a cookie scoop. Roll them between your hands and place on a baking sheet lined with parchment paper or silicone mat.

Freeze the cookie dough balls for at least 15 minutes before baking.

Meanwhile pre-heat the oven to 350ºF.

Arrange cookies on a baking tray, about 3 inches apart. Bake the cookies for about 12 minutes. The outside of the cookie should be light golden. As a rule of thumb, remove the cookies before they actually look baked. If cookies look baked in the oven, they will be dry and over baked as they cool down.

Let the cookies cool down for at least 10 minutes.

Storage

Store any baked cookies for up to 3 days in an air-tight container at room temperature.