Set your oven to 375°F (190°C) and let it preheat while you prepare the cookie dough.

Line two baking sheets with parchment paper to ensure easy removal of cookies and easy cleanup.

Place a medium saucepan on the stove and add 10 tablespoons of unsalted butter. Heat it over medium-high heat.

Stir the butter constantly. It will melt, then foam, then turn a clear golden before finally turning a toasty brown with a nutty aroma. Keep a close watch as it can burn quickly.

Immediately transfer the browned butter to a large mixing bowl to stop the cooking process.

Add the remaining 4 tablespoons of unsalted butter to the hot brown butter, and stir until completely melted.

Whisk in ¾ cup of dark brown sugar, ½ cup of granulated sugar, 2 teaspoons of vanilla extract, and 1 teaspoon of salt until well combined.

Add in one whole egg and one egg yolk. Whisk the mixture until smooth.

Let the mixture sit undisturbed for 3 minutes, then whisk for 30 seconds. Repeat this resting and whisking process two more times. This step helps in achieving a shiny and chewy texture.

In the same bowl, gently fold in 1 ¾ cups of all-purpose flour and ½ teaspoon of baking soda until just combined. Be cautious not to over-mix.

Stir in 1 ¼ cups of chocolate chips, ensuring they are evenly distributed throughout the dough.

Use a cookie scoop or a spoon to portion out the cookie dough onto the prepared baking sheets. Ensure there is adequate space between each portion to allow for spreading during baking.

Place the baking sheets in the preheated oven. Bake for 10-14 minutes, or until the edges are golden brown but the centers are still soft.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.