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In a pan, brown the butter until the milk solids caramelize and bubble. Once done, turn off the heat and remove the pan from the burner.
Allow the brown butter to cool slightly before mixing in the dark brown sugar and granulated sugar until well combined.
Stir in the vanilla extract and mix thoroughly.
Add the two whole eggs and the egg yolk, mixing well after each addition.
Incorporate 30 g of milk and mix briefly.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Gently fold in the chocolate chips, being careful not to over-mix.
Cover the dough and refrigerate for at least 30 minutes, or up to 2 hours to 24 hours for enhanced flavor.
Scoop the chilled dough into balls and arrange them on a baking sheet.
Bake in a preheated oven at 350 °F for 12 to 14 minutes, until the edges are set and the centers remain soft.
Let the cookies cool slightly before serving.