Brown the butter by melting 1 cup of unsalted butter over medium-low heat for 5-7 minutes until it's golden brown and nutty.

In a large mixing bowl, mix the browned butter with 3/4 cup light brown sugar and 1/2 cup granulated sugar. Add 1 large egg, 1 egg yolk, and 1 teaspoon vanilla extract; mix until smooth.

Whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt in another bowl. Fold into wet ingredients until no flour streaks remain.

Gently fold in 1 1/2 cups chocolate chunks, ensuring even distribution throughout the dough.

Cover with plastic wrap and refrigerate for at least 1 hour.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Portion balls of dough on baking sheets, placing them 2 inches apart.

Bake for 12-13 minutes until edges are golden but centers are soft.

Cool cookies on the sheets for 5 minutes, then transfer to a wire rack to cool completely.