Position oven rack in middle of oven and preheat to 375°F. Line 2 baking sheets with parchment paper or a Silpat. (I find that cookies resist spreading out better on a Silpat than on parchment paper, but both work well.)
Whisk flour and baking soda together in a medium bowl and set aside.
With 10 tablespoons of the butter, make brown butter. (Learn how here.) When butter is browned but still hot, transfer it to a large mixing bowl and add the remaining 4 tablespoons of butter and stir until it has completely melted and combined with the brown butter.
Add the brown sugar, granulated sugar, salt, and vanilla to the melted butter. Whisk until fully incorporated Add egg and egg yolk, whisking until mixture is smooth and no sugar lumps remain. Let mixture sit for about 3 minutes, and then whisk again for about 30 seconds. Repeat process, letting mixture sit again and then whisk again 2 more times until mixture is thick, smooth, and glossy.
Using a rubber spatula, stir in the flour mixture until just combined. Add chocolate chips and stir just until chocolate chips are distributed evenly and no pockets of flour remain.
Using a cookie scoop, or by forming balls of dough by hand, space dough about 2 inches apart on prepared baking sheets.
Bake 1 sheet at a time until cookies are golden and edges have begun to set/brown slightly, but the centers are still soft, about 10 to 14 minutes, rotating halfway through baking time. Cool on a wire rack. Enjoy and share (if you want to)!
Notes
Adapated from: Cook's Illustrated Baking Book by America's Test Kitchen
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