Skylar Toth

Brown the butter over medium heat until the butter begins to foam and turns a golden brown. I suggest using a light colored pot if you are new to browning butter. It will go through stages, lots of foam, the foam will subside, then it may return and you will see brown bits. It should smell nutty and rich. Once it turns a medium golden brown, take it off the heat and swirl. Be careful, it can quickly go from brown to burnt. You want the butter to be a nice, medium to deep golden brown. Transfer to a container and let come to room temperature.
In a large bowl combine the cooled brown butter (make sure to scrape all the brown bits in!!), brown sugar, and white sugar. Whisk until mixed together. Add in the egg, egg yolk, and vanilla extract, whisk.
In separate bowl mix together the flour, salt and baking soda. Add about 3/4 of the flour mix to your butter mix. Fold until combined, only add remaining flour if your dough is not dry. Fold in the chocolate. Do not over mix, mix just until the chocolate is combined and no dry flour patches remain.
Scoop into balls on a sheet of parchment and refrigerate for at least 30 min. If you are baking a different day these store great in the fridge. (I also love making extra and freezing them in a ziploc bag for future use.)
Take the cookies out of the fridge and preheat the oven to 350. Let the cookies sit at room temp while it preheats. Bake for 12 minutes or until the edges are just golden brown! Sprinkle with sea salt, they are best while warm!