BA's Best Chocolate Chip Cookies

Place racks in upper and lower thirds of oven; preheat to 375°F (190°C). Whisk flour, salt, and baking soda in a small bowl; set flour mixture aside.

Cook 1/2 cup (1 stick; 113 g) butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Scrape melted butter and any brown bits to a large heatproof mixing bowl and let cool 1 minute.

Cut remaining 1/4 cup (1/2 stick; 56 g) butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest). Stir until fully melted.

Add dark brown sugar and granulated sugar and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk in vanilla extract.

Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chopped chocolate. If dough slumps or oozes after scooping, stir back together and let rest 5-10 minutes until scoops hold their shape.

Using a 1 1/2-oz scoop (3 Tbsp), portion out 16 balls of dough and divide between 2 parchment-lined rimmed baking sheets. Bake, rotating sheets if cookies are browning very unevenly, until deep golden brown and firm around the edges, 8-10 minutes.

Let cookies cool on baking sheets before serving.