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1. In a medium bowl, sift together the flour, salt and baking soda; set aside.
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2. Melt the butter in a medium skillet or saucepan over low heat. After a minute or so, the butter will begin to foam up and begin to make a crackling noise. Be sure to keep a close eye on it the entire time. At about the 2-3 minute mark, the butter's hue will begin to change from yellow to a light brown. Once golden brown and when bits begin to form on the bottom of the skillet, turn off the heat and stir until the butter darkens slightly. Immediately transfer the brown butter to a medium bowl.
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3. To the brown butter, add the sugar and brown sugar. Cream the butter and sugars together on medium speed using your mixer. Add the egg, egg yolk, 2 tablespoons milk and vanilla extract; mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Gently stir in the blueberries, being careful to not break them. Blueberry breakage will cause weird blue streaks throughout the dough, which will result in pretty scary looking dough.
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4. Using a (2-ounce) cookie dough scooper, scoop dough onto a parchment-lined baking sheet (or plate), placing them close-ish together. Transfer the baking sheet to the refrigerator to chill for an hour.
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5. Preheat the oven to 375 F. Transfer 6 cookies to a parchment-lined baking sheet and bake for 14 minutes, or until golden brown. Repeat baking process until you've baked up all of the cookies. Cookies will last up to 5 days in an airtight container.
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Yields 23 cookies (using a 2-ounce ice cream scooper).
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Recipe adapted from Alton Brown.
