From Joyce Hair :
1 3/4 unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons (1 3/4 sticks) unsalted butter
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semi-sweet chocolate chips
3/4 cup chopped pecans or walnuts toasted (optional)
1. Heat oven to 375 degrees. Line baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl. Set aside.
Heat 10 tablespoons butter in 10-inch skillet over medium heat until melted, about two minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1-3 minutes. Remove skillet from heat and, using a heatproof spatula, transfer browned butter to a large heatproof bowl. Stir remaining 4 tablespoons of butter into hot butter until completely melted.
Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and standing 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts(if using), giving dough final stir to ensure no flour pockets remain.
Divide dough into 16 portions, each about 3 tablespoons. Arrange 2 inches apart on prepared cookie sheets. 8 dough balls per sheet.
Bake cookies 1 tray at a time until cookies are a golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes, rotating baking sheets halfway through baking. Transfer baking sheet to wire rack; cool completely before serving.