Preheat oven to 375°F. Prepare two baking sheets with parchment paper. Set aside.

Melt butter in a 10-inch skillet, swirling the pan until butter is golden brown.

Pour browned butter into a mixing bowl. Add brown sugar, white sugar, salt and vanilla extract. Whisk until completely combined.

Add in one egg and one egg yolk. Whisk for 30 seconds. Let batter rest for 3 minutes. Whisk for another 30 seconds. Let rest for 3 minutes. Whisk for 30 seconds and let rest a final time for 3 minutes. The mixture with be silky smooth.

Sift flour and baking soda into the mixture. Stir until combined.

Fold chocolate chunks, reserving a bit to top the cookies with.

Form cookies by scooping 3 tablespoons of dough and roll into balls. Place on prepared cookie sheet, giving them room to spread out. I baked 8 at a time.

Top each dough ball with a few loose chocolate chunks.

Bake, 1 sheet at a time, in the center of your oven, until cookies are browned on the edges, 8-10 minutes, rotating halfway through.

Let cookies rest on the cookie sheet for 5 minutes before moving them to a cooling rack to cool the rest of the way.

Store in an airtight container. They freeze very well.