Chocolate Chip Cookies

1: Heat 10 tablespoons butter in a 10 inch skillet over medium high heat, about 2 minutes.

2: Whisk flour and baking soda in a medium bowl and set aside.

3: Continue cooking butter, swirling pan constantly until dark golden brown and has a nutty aroma - 1-3 minutes.

4: Remove skillet from heat, transfer browned butter to large heatproof bowl.

5: Stir in remaining 4 tablespoons butter into hot butter until completely melted.

6: Add both sugars, salt, and vanilla to bowl with butter and whisk until fluffy.

7: Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.

8: Let mixture stand for 3 minutes, then whisk for 30 seconds.

9: Repeat the process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.

10: Stir in flour mixture until just combined, about one minute.

11: Stir in chocolate chips and nuts (if using), giving dough a final stir to ensure no flour pockets remain.

12: Divide dough into 16 portions, each about 3 tablespoons.

13: Arrange 2 inches apart on prepared baking sheet, 8 dough balls per sheet.

14: Bake at 375 degrees one tray at a time until cookies are golden brown and puffy and edges have begun to set but centers are still soft - about 10-14 minutes, rotating sheet halfway through.