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First, brown your butter. Place your butter into a pot or pan on medium heat. After it melts, stir the melted butter and watch it carefully as it can burn easily. Once you see the color turn to a light brown or amber, remove your pan from the heat and transfer your butter into a large, heat proof bowl. Set aside to cool slightly.
After about five minutes, add in your dark brown and granulated sugar. Use a whisk or spatula to combine for about a minute.
Next add in your molasses, and continue to stir until your mixture thickens.
Then, add in your two egg yolks and vanilla extract and continue to whisk until your mixture is thickened and fully combined, about a minute or two.
Add in your dry ingredients - all purpose flour, cinnamon, ground ginger, salt, and baking soda. Fold in your dry ingredients with a spatula or large spoon.
Onto a lined cookie sheet, use a cookie scoop or large spoon to portion out your dough - it should make about 8 cookies, 2 ½ to 3 tablespoons per cookie. Place your cookie sheet into the fridge for about an hour to chill.
When you're ready to bake your cookies, preheat your oven to 350 degrees. Place your cookies into the oven to bake for 9 to 11 minutes. Allow them to cool for at least 15 to 30 minutes on the cookie sheet once removed from the oven.