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1
Melt the butter in a nonstick skillet.
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2
Keep it on low heat and swirl it occasionally while watching the color.
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3
In the meantime, combine the sugars in a large-ish mixing bowl and the flour, baking soda, and salt in a separate, medium bowl.
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4
When the butter starts to brown (you can smell this happening, and I recommend using a spoon to kind of scoop up the liquid butter and check the color, since the nonstick skillet bottom is dark), watch carefully and remove from heat before it burns.
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5
Pour the butter into the sugars and stir to combine.
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6
Preheat the oven to 350 degrees F. Line two half-sheets with parchment paper.
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7
Touch the butter-sugar mixture to make sure its just warm (not hotif its hot, wait a couple minutes), then add the egg, egg yolk, and vanilla.
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8
Stir in the flour mixture, then add the chocolate chips.
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9
Stir well and stick the bowl in the freezer for ten minutes, or until cool to the touch.
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10
Use a #40 portion scoop/disher to plop the dough onto the prepared baking sheet two-inches apart.
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11
12 cookies fit on a standard half-sheet.
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12
Bake for 12 minutes, and rotate the sheet half-way through.
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13
Remove from oven when edges are slightly (seriously, only slightly) brown and immediately transfer cookies to a wire rack to cool.
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14
Store cooled cookies in a container with the lid on loosely.
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15
Air-tight will make the cookies stale.
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16
So will leaving them out in the open.
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17
I dont condone the use of plastic in general, but putting the cookies in a big Ziploc bag and leaving it un-zipped keeps them well, too.
