Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
Whisk flour and baking soda together in a medium bowl.
Melt 10 tablespoons butter in medium skillet over medium-high heat. Continue to cook and stir the butter until it is a dark golden brown and has a nutty aroma, around 1 to 3 minutes<g class="gr_ gr_81 gr-alert gr_gramm gr_inline_cards gr_run_anim Style replaceWithoutSep" id="81" data-gr-id="81">.(</g>Do not leave unattended, for the browned butter can turn into burnt butter quickly.)
Pour the browned butter into a large bowl and add the remaining 4 tablespoons of the butter. Stir until melted.
Add the brown sugar, granulated sugar, vanilla, and salt. Stir with a whisk until incorporated. Whisk in egg and yolk until smooth with no lumps, about 30 seconds.
Let mixture stand for 3 minutes, then whisk for 30 more seconds. Repeat this process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
Add the chocolate chips and gently stir with the rubber spatula until the chips are incorporated.
At this stage, I recommend refrigerating the dough for 30 minutes. (This will help the dough to not spread to thin when baking in the oven.)
Using 2 to 3 tablespoons of dough at a time, roll into balls and place 2 inches apart on the prepared baking sheets.
Bake until golden brown and edges have begun to set but centers are still soft and puffy, 10 to 14 minutes. Rate the baking sheets halfway through baking.
Allow cookies cool completely.