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Place the butter in a small saucepan and set over medium low heat. Stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds until golden brown with small floating brown bits, about 5 to 7 minutes. Remove from heat and allow to cool for a few minutes.
In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Mix together with a silicone spatula. Add the egg, extra egg yolk and vanilla and mix well.
Add in the flour, baking soda, and salt and fold until no streaks of flour remain, being careful not to overmix. The dough should be soft but not sticky.
Fold in the chocolate chips until evenly distributed. Do not over mix. Cover the bowl and place it in the fridge to chill for at least 1 hour (and up to overnight).
Remove the dough from the fridge and allow it to soften at room temperature until it's scoopable (about 20 minutes). Preheat the oven to 350°F for 30 minutes.