In a medium saucepan add unsalted butter and heat on low heat. Mix often ensuring that the butter is melted at even heat. Once the butter is completely melts, constantly whisk until the butter started to turn a light brown color. Brown butter can go from brown to burnt really fast, so once you get a light brown color and it emits a nutty smell, take off of the heat and cool.
Once the butter is cool - in a medium bowl combine the butter, dark brown sugar, and granulated sugar. Whisk/mix until combined and well incorporated.
Add egg yolk, egg, and vanilla and mix until well combined.
In a separate bowl, combine flour, baking soda, and salt.
Add half of your dry bowl into your wet bowl. Mix until dry ingredients are combined. Slowly combine the rest of the dry ingredients to your wet until combined. *Stop adding dry ingredients if your dough gets too dry. Set dough aside.
On a large cutting board rough chop two bars of semi-sweet chocolate. The chunks of chocolate should be big, but not too big where they won't fit into your cookie scoop.
Fold your rough chopped chocolate into your dough with a rubber spatula.
Refrigerate for 30 minutes to an hour, or overnight.
Preheat your oven to 350°
Bake on a sheet pan lined with parchment paper for 10-12 minutes.
Let cool before eating and enjoy!
