Start by setting out a medium-large heatproof bowl that you'll make the cookie dough in.

Brown the butter by adding to a skillet over medium heat (a lighter colored skillet is easiest to see) and stir constantly. The butter will start to foam and then turn brown quickly after with a nutty aroma. Once brown, immediately remove from heat and pour into the bowl.

Set the brown butter aside to cool down to room temperature and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Once the brown butter has cooled down, mix in the brown sugar and white sugar. Then mix in the egg yolk and vanilla extract until well combined (I like to 'smoosh' the mixture against the side of the bowl to do this. You can well mix by hand or using an electric mixer.

Stir in the flour, salt, and baking soda until combined then fold in the chocolate chips.

Scoop the dough into two large dough balls (I like to use a large scoop to do this). I also like to add a few extra chocolate chips on top.

Bake in the preheated oven for 11-13 minutes until the edges are golden brown and the center of the cookie is puffed up and starting to set. (If your cookies are overly thick, you can bang the pan on the counter one or two times to help them flatten a bit).

Allow the cookies to cool on the cookie sheet for about 10 minutes so they can finish cooking and setting before enjoying.