Heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the flour and baking soda; set aside.
In a 10-inch skillet over medium-high heat, melt 10 tablespoons of butter Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove from heat and transfer to a large heatproof bowl. Stir in remaining 4 tablespoons of butter into the hot butter until completely melted.
Add both sugars, salt, and vanilla to the butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Stir in flour mixture until just combined. Stir in chocolate chips stirring until no flour pockets remain.
Divide dough into 16 portions, each about 3 tablespoons for each cookie. Roll into a ball and place on prepared baking sheets, spacing 2 inches apart.
Bake cookies 1 sheet at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes. Transfer baking sheet to wire rack to cool completely before serving.