The first step is to brown the butter:I assure you, that you will not regret following this step, so please don’t skip it. The flavor of these cookies is irresistible. Browning the butter first gives it a nutty and bold flavor. If you’ve never browned butter before you should know that it’s so easy and makes everything SO much more delicious.

• In a large saucepan over medium heat, add 1 1/2 sticks of unsalted butter (12 tablespoons), swirling often and scraping the bottom of the pan with a heatproof rubber spatula, until the butter foams and then browns, about 4-5 minutes. Just be sure to keep your eye on it while cooking; it’s pretty easy to go from browned to burned!
• Remove from the stove, scrape the melted butter and any brown bits into a medium heatproof mixing bowl, and let cool for 10-15 minutes. After browning your butter, make sure it’s cool enough to touch before adding it to your dough.
• In a large bowl, add the flour, baking soda, cornstarch, and salt, and whisk to combine. Set aside.
• Whisk the melted butter with brown sugar and granulated sugar until no sugar lumps remain. Next, whisk in the egg and egg yolk, and add the vanilla extract.
• Pour into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be soft, and thick.
• Fold in the chocolate chips. You will notice that the chocolate chips might not stick; The reason for this is because of the melted butter. Just be patient and do your best to combine.
• Cover the dough tightly and chill in the refrigerator for at least 1 hour or up to 3 days. Take the dough out of the refrigerator and allow it to soften slightly at room temperature for 10 minutes.

I highly recommend chilling the cookie dough but I promise it’s worth it. Chilling cookie dough allows the cookies to create a smooth caramel flavor, with crispy brown edges, a chewy interior. if time is not in your favor, no worries. You can just start baking!

Preheat oven to 325°F (163°C).

• Line large baking sheets with parchment paper or use silicone baking mats. Set aside.
• Using a cookie scoop or tablespoon, scoop the dough into your hand and roll it into a ball, repeat. Place 8–9 balls of dough onto each cookie sheet or bake in batches.
• Bake the cookies for 12–13 minutes, or until the edges are very lightly browned. If your cookies are bigger in size, it might take an extra minute. The centers will look very soft, but the cookies will continue to set as they cool. Once the baking is done, let the cookies cool on the baking sheet for 5 minutes.

If you want extra chocolate, press a few extra chocolate chips into the tops of the warm cookies. This is optional.

• After 5 minutes of cooling on the baking sheets, transfer the cookies to a wire rack to cool completely. Although I will not blame you if you try one or two!