To brown the butter:

Cut butter into pieces. Place into frying pan and melt over medium heat, stirring occasionally. Once it melts, it will begin to foam and separate (browned bits on the bottom, slightly browned butter at the top. This process should take 5-7 minutes. Do not overcook and burn the butter. Yuck!

After the butter has browned pour it into a bowl (leave the real dark bits in the pan) and place in refrigerator to return to solid.

Cookie instructions:

Remove butter from refrigerator and let soften a bit.

Cream butter and sugars until light and fluffy.

Beat in egg, yolk, and vanilla, scraping sides as needed.

In a separate bowl, combine the flour, cornstarch, baking soda and salt.

Slow add dry mixture to creamed butter/sugars a little at a time until just mixed together, scraping sides of bowl as needed.

Add chocolate chips and either hand stir or using mixer on low, mix until just mixed in.

Scoop cookie dough onto silpat lined baking sheet and place in freezer for aprox 10-15 minutes.

Bake in preheated 350* oven for 9-10 minutes or until just light golden brown.

Sprinkle with kosher salt (or sea salt) as soon as they come out of oven.

Cool on rack for 5 minutes, then transfer to cooling rack.

Repeat, baking one sheet at a time till all dough is baked.