Cut the butter up into 1-2 Tablespoon cubes. This helps it melt evenly and quickly.

In a large skillet melt your butter over medium heat.

The butter will start to separate the milk solids from the oil.

It will then start to boil and foam. Whisk, whisk, whisk so that it browns evenly. After a couple of minutes, you'll smell a nutty aroma: yay! You're on your way.

After a couple of minutes, you'll smell a nutty aroma and that the butter is starting to darken - yay! You're on your way.

Once you notice the butter darkening to an amber color, you are about done. The bits at the bottom will begin to darken. As soon as those browned bits start to increase and get darker, take it off the heat and get it out of the hot pan so it doesn't burn. Use a spatula and get ALL the goodness out of the pan. Set aside to cool slightly.

In a large mixing bowl, add both brown and granulated sugar. Pour melted browned butter on top. With a hand or stand mixer, beat your butter and sugars for about 2 minutes. You want them to be nice and mixed together.

Add your 2 eggs, 1 egg yolk, and 1 teaspoon of vanilla to the dough. Mix until just combined.

Add in your flour, baking soda, and salt. Mix until just combined. Scraping the sides as needed to incorporate all of the flour.

Add your chocolate pieces to the dough. Fold them in until evenly distributed.

Scoop dough into cookie dough balls onto a baking sheet using a cookie scoop. The scoop holds about a tablespoon of dough. Cover and freeze for 30-45 minutes until firm. You can also refrigerate for 3 hours, or up to overnight.

Preheat oven to 350 degrees. Transfer chipped dough balls to a baking sheet lined with parchment paper and bake for 8-10 minutes. Transfer to a cooling rack and garnish with flakey salt.