• Preheat your oven to 350 degrees F.

To Make Browned Butter

• Melt the butter in a skillet over medium heat; stirring constantly. Watch carefully; the butter will foam and the solids under the foam will start to brown after 6-8 minutes,
• Remove from heat immediately when the butter begins to turn brown.
• Pour the butter into a shallow dish and chill until it's room temperature.

To Make the Cookie Dough

• In a medium sized bowl, sift together the flour, salt, and baking soda. Set aside.
• In mixing bowl, mix the granulated sugar and molasses until thoroughly combined.
• Once the butter has cooled to room temperature, add it to the mixing bowl with sugar and cream all together on medium speed for about 3 minutes.
• Add one egg and mix well. Add the yolk and vanilla and mix until well combined.
• Spoon the flour mixture in gradually until thoroughly combined.
• Stir in the chocolate chips.
• Chill the dough for about 20 minutes, then scoop onto parchment-lined baking sheets. (To freeze, scoop dough onto baking sheets and freeze. Store in ziploc bags).

NOTE: If topping with Maldon sea salt, sprinkle top with a few crystals now, before baking)

• Bake for 8 to 10 minutes until set; longer if using frozen dough (I add about 3 minutes to my baking time).
• Pay close attention! These cookies are already brown from the browned butter and molasses so visual appearance and scent is more important than color.
• Cool completely.