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Brown the butter: Put the butter in a silver saucepan or small pan over medium high heat. Once melted, let it simmer for 4 to 5 minutes, stirring every now and then, until it gets real foamy, you see little golden specks and it smells nutty & extra buttery.
Cool the browned butter to room temperature (~45 minutes).
Whisk dry ingredients in a separate bowl.
To the browned butter, add both sugars and mix with a wooden spoon. Add the egg, yolk and vanilla. Mix until smooth.
Add the dry ingredients and mix until the flour is mostly incorporated. Add the choc chips and stir until the flour is fully incorporated.
Measure out 8 x 155g portions of dough, roll into a ball then shape into a 3.75cm thick round disc. Place in an airtight container.
Refrigerate for 12 to 24 hours.
Preheat oven to 180°C/350°F.
Place 4 fridge-cold cookies 7.5 cm apart on a tray lined with baking paper.
Bake for 17 minutes or until the edges are golden and the surface is just set.
Press extra choc chips on the surface while hot, then cool on the tray for 20 minutes.