With oven racks placed in the middle of the oven, heat oven to 375°F. Line two large baking sheets with parchment paper.
Whisk flour and baking soda together in a medium bowl and set aside.
Using a light colored skillet, melt 10 tablespoons of butter over medium-high heat until melted. Continue cooking, swirling pan constantly until butter is dark, golden brown and has a nutty aroma. Approximately 1-3 minutes after the butter has melted. Remove from heat and pour into a large heat proof bowl that you will mix the remaining ingredients in. Stir in the remaining 4 tablespoons of softened butter and mix until is has melted.
To the butter mixture, add both sugars and vanilla extract and whisk until fully incorporated. Add egg and egg yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture rest for 3 minutes, then whisk for 30 seconds. Repeat the steps of whisking and resting for 2 more times until the mixture is thick, smooth and shiny.
Using a spatula and thick wooden spoon, stir in flour mixture until combined. Stir in chocolate chips, and give the dough and final stir to make sure all flour is fully incorporated.
Using a #24 scoop, or three tablespoons, scoop out the dough and shape into balls. Arrange 2 inches apart on prepared baking sheets. Bake cookies one sheet at a time and until they are golden brown puffy but edges are set. 10-14 minutes, rotating the baking sheet halfway though bake time. Transfer baking sheet to wire rack to cool for about 3-5 minutes and then remove from baking sheet and place on wire rack to continue cooling. Continue process with next set of cookies. *If only using one baking sheet, then make sure it is completely cooled before scooping out next batch of cookie dough onto it.If using a smaller cookie scoop begin checking cookies to see if they're done between 9 and 9.5 minutes.
