📖 Instructions

1. Melt the butter: In a saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns a nutty brown color and smells fragrant. This will take about 5-7 minutes. Watch it carefully so it doesn't burn! Pour the browned butter into a heatproof bowl and let it cool slightly. A slightly dark brown butter is okay, but black bits means you've gone too far, my friend, start again.
2. Combine wet ingredients: To the slightly cooled browned butter, add the granulated sugar and brown sugar. Beat with an electric mixer until well combined and creamy. Make sure there are no lumps of sugar, it should be a homogenous mixture. Mix in the egg and egg yolk, then stir in the vanilla extract. I find that using a hand mixer gives better results, and it can double as a workout!
3. Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Make sure to incorporate all dry ingredients to avoid clumps.
4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! This is where cookies can go wrong and end up being tough. Overmixing causes gluten to over develop in the dough, so keep it sweet and simple.
5. Add chocolate: Fold in the chocolate chips and chocolate chunks until evenly distributed throughout the dough. Consider this your 'chocolate massage'.
6. Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or preferably overnight. This chilling time is crucial for preventing the cookies from spreading too thin while baking and will enhance the flavor. If you're in a real rush, you can freeze it for about 30 minutes, but don't leave it in there for too long, you'll end up with solid rock!
7. Preheat oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. I find parchment paper is the bomb.
8. Scoop and bake: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie. Space prevents a giant megacookie.
9. Bake: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Keep an eye on them! All ovens are different.
10. Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. If you're impatient like me, you can just eat them off the baking tray...I'm not judging.