Bakery-Style Chocolate Chip Cookies

1. Brown the butter. In a medium saucepan over medium heat, melt the butter. Keep cooking, stirring often, until it foams and you see golden-brown bits on the bottom and it smells nutty, 5 to 8 minutes. Use the color and smell as your real timer. Immediately scrape into a large bowl, making sure to get the browned bits. Let cool 10 to 15 minutes so it is warm, not hot (carryover heat can keep browning if you leave it in the pan).
2. Mix sugars. Whisk the brown sugar and granulated sugar into the browned butter until glossy and smooth, about 30 seconds.
3. Add eggs and vanilla. Whisk in the egg, then the yolk, then the vanilla until the mixture looks thicker and slightly lighter, about 45 seconds.
4. Add dry ingredients. Sprinkle in the flour, baking soda, and salt. Use a spatula to fold until you still see a few flour streaks.
5. Fold in chocolate. Add the chips and chunks and fold just until no dry flour remains. Do not overmix. Tough cookies are a heartbreak.
6. Portion and chill the dough. Scoop into 16 large balls (about 1/3 cup each) and place on a parchment-lined tray. Chill 30 to 60 minutes, or up to 24 hours for maximum flavor.
7. Preheat and prep. Heat oven to 350°F (175°C). Line two sheet pans with parchment. Place 6 dough balls per pan, spaced well apart.
8. Bake. Bake 11 to 13 minutes, until the edges are set and golden but the centers still look slightly underdone. That is the point, they will finish setting as they cool. For extra height, bake one sheet at a time on the center rack and avoid opening the oven door early.
9. Finish and cool. Tap the pan gently on the counter once to help create those crinkly edges. Sprinkle with flaky salt if using. Cool 10 minutes on the pan, then move to a wire rack.

My tiny trick: For big bakery vibes, press a few extra chocolate chunks into the tops of the dough balls right before baking. It is purely cosmetic, and also completely necessary.