Preheat your oven to 375° Fahrenheit (190° Celsius). Line a cookie sheet with parchment paper and set it aside. This will prevent the cookies from sticking and make cleanup easier.

In a medium saucepan, melt 1 stick of unsalted butter over medium heat. Stir continuously for about 3-4 minutes until the butter turns golden brown and you see little brown bits at the bottom. Be careful not to let it burn! Once browned, pour the butter into a large mixing bowl and let it cool for a minute.

While the butter cools, grab a small bowl and whisk together 1 ½ cups of flour, ¾ teaspoon of baking soda, and ¾ teaspoon of kosher salt. Set this aside.

Take the remaining ½ stick of unsalted butter, cut it into small cubes, and add it to the browned butter. Stir gently until it’s completely melted. This helps cool the browned butter.

Pour 1 cup of light brown sugar and ¼ cup of granulated sugar into the melted butter mixture. Whisk it well to make sure everything is smooth and there are no lumps.

Add the large egg and the two egg yolks to the butter-sugar mixture. Whisk everything together until the mixture is smooth and creamy. Stir in 2 teaspoons of vanilla extract for extra flavor.

Slowly add the flour mixture to the wet ingredients. Use a spatula to fold the flour into the butter mixture, gently stirring until no dry spots remain. Be sure to scrape the sides and bottom of the bowl to incorporate everything evenly.

Gently fold in 1 cup of semi-sweet chocolate morsels until they’re evenly distributed throughout the dough.

Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes. This helps the flavors come together and makes the dough easier to handle.

After chilling, scoop out the dough into 30 evenly-sized balls (about 1-2 tablespoons each). Place them on the prepared cookie sheet, spacing them about 2 inches apart to allow for spreading.

Before baking, press a few extra chocolate chips (about ¼ cup in total) into the tops of each dough ball. This will create those lovely puddles of chocolate on top of your cookies.

Place the cookie sheet in your preheated oven and bake for 10 minutes. Note: At the 6-minute mark, remove the tray from the oven and gently tap it on the counter to flatten the cookies slightly. This helps create a chewy, crinkly texture.

As soon as the cookies come out of the oven, sprinkle each one with a pinch of flaky sea salt. This adds a delicious contrast to the sweetness.

Let the cookies cool on the cookie sheet for about 10 minutes, then transfer them to a cooling rack if you have one. This step helps the cookies firm up just right before you dig in!