2 C. plus 2 T. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
12 T. (3/4 C.) salted butter
1 C. packed brown sugar
1/2 C. granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 1/2 C. semi-sweet chocolate chunks
Adjust oven racks to upper and lower-middle positions. Preheat oven to 325°. Line two cookie sheets with parchment paper.
Melt butter in a sauce pot and cook until it begins to brown — watch it closely or it will burn — then set aside to cool. Whisk dry ingredients together; set aside. With electric mixer or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk and vanilla until combined. Add dry ingredients and beat at low speed just until combined. Stir in chocolate chips.
Scoop large balls of dough onto cookie sheets. Bake on two racks — switching positions halfway through — approximately 14-16 minutes or until cookies are light golden brown and outer edges start to harden. Do not overbake.
Cool on sheets until cookies lift without breaking, then transfer to a wire rack.