Place the butter and bay leaves in a medium saucepan. Cook over medium-low heat, stirring frequently, until the butter melts and the specks of milk solids turn golden brown, 5 to 7 minutes. Immediately pour the brown butter into a large bowl and discard the bay leaves. Set aside until cool enough to touch, about 10 minutes.

Meanwhile, in a medium bowl, mix the flour and baking soda until the baking soda is evenly distributed.

Add both sugars to the cooled butter and mix by hand until well combined. Mix in the egg, egg yolk, soy sauce, vanilla and vinegar. Gently mix in the flour mixture until no floury streaks remain. Stir in the chocolate until evenly distributed.

Cover the bowl with plastic wrap or a lid and chill the dough in the fridge for at least 30 minutes or, ideally, overnight to allow more time for the flavors to meld.

Position a rack in the middle of the oven and heat the oven to 350 degrees. Line 2 to 3 baking sheets with silicone mats or parchment paper.

In a small skillet, toast the black peppercorns and red Sichuan pepper on low heat until they start to smell fragrant. Coarsely crush the pepper with a mortar and pestle.

Using a 3-tablespoon cookie scoop, portion the dough into balls. Place about 6 balls on a prepared sheet, making sure to leave at least 2 inches of space between the balls.

Sprinkle some of the crushed pink peppercorns and flaky sea salt on top of the dough balls before popping the baking sheet into the oven.

Bake for 10 to 12 minutes, until the edges of the cookies are golden brown, then drop the sheet against the oven rack from a height of 5 inches to create outer ripples in the cookies. Set the baking sheet on a wire rack to cool completely.