Big awesome chewy chocolate chip cookies

1. 1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Line 2 large baking sheets with parchment paper. Whisk the flour and baking soda together in a medium bowl and set aside.

2. 2. Melt 10 tablespoons of the butter in a 10-inch skillet (avoid using a nonstick) over medium-high heat, about 2 minutes. Continue cooking, swirling the pan constantly, until the butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove the skillet from the heat and, using a heatproof spatula, transfer the browned butter to a large heatproof bowl. Stir the remaining 4 tablespoons butter into the hot butter until completely melted.

3. 3. Add both the sugars, salt, and vanilla to the bowl with the butter and whisk until fully incorporated. Add the egg and yolk and whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds. Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat the process of resting and whisking 2 more times until the mixture is thick, smooth and shiny. Using a rubber spatula, stir in the flour mixture until just combined, about 1 minute. Stir in the chocolate chips and nuts, giving the dough a final stirl to ensure no flour pockets remain.

4. 4. Divide the dough into 16 portions, each about 3 tablespoons, and roll the dough into balls. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart, 8 dough balls per sheet.

5. 5. Bake the cookies 1 tray at a time until the cookies are golden brown and still puffy, and the edges have begun to set bu the centers are still soft, 10 to 14 minutes, rotating the sheet halfway through the baking time. Transfer the baking sheet to a wire rack and cool the cookies completely on the sheet before serving.