• ¾ cup unsalted butter (170g) • ¾ cup light brown sugar firmly packed (150g)  • ⅔ cup granulated sugar (135g) • 1 large egg • 1 large egg yolk • 1 teaspoon vanilla extract • 2 cups all-purpose flour • ½ teaspoon baking powder • ¾ teaspoon table salt • 6 oz coarsely chopped semisweet or dark chocolate or 1 heaping cup chocolate chips • Vanilla ice cream for serving

Place butter in skillet and  cook over medium heat until butter is melted.

Once melted, continue to cook while constantly stirring as butter sizzles and pops. 

Once butter begins to brown (you’ll see golden brown flecks) immediately remove from heat. Allow butter to cool for 30 minutes before proceeding.

Once butter is no longer warm to the touch, add sugars, egg, egg yolk, and vanilla extract and stir well to combine.

In a separate bowl, whisk together flour, baking powder, and salt. 

Then, gradually stir dry ingredients into the butter mixture until dough is cohesive and completely combined

Stir in chocolate and flatten the surface of the cookie with a spatula or the back of a spoon.

Transfer to 350F (175C) preheated oven and bake for 28-30 minutes or until cookie is baked through.

Allow to cool for 10-15 minutes before topping with ice cream and serving still warm. Enjoy!