In a small saucepan, add the butter and place over medium-low heat. Allow the butter to melt and continue cooking while swirling frequently until the butter foams, turns golden brown, and develops a nutty aroma (about 7-8 minutes).

Remove from heat and transfer the browned butter to a heat-safe bowl immediately to prevent burning. Let it cool for 10 minutes.

Place the bowl in the fridge to firm up the butter until it reaches a "softened" butter state (this should take about 20-30 minutes).

In a medium bowl, whisk together the all-purpose flour, bread flour, baking powder, baking soda, and salt. Set aside.

Once the butter has cooled and firmed up, place it in a large bowl (or the bowl of a stand mixer fitted with the paddle attachment).

Add the granulated sugar and brown sugar. Beat on medium speed until the mixture is light and fluffy, about 3-4 minutes.

Add the eggs and egg yolk one at a time, beating until fully incorporated after each addition.

Add the vanilla and mix until just combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Remove the dough from the mixer and fold in the chocolate chips using a rubber spatula.

Cover the dough or wrap it in plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Scoop the dough into 3 tablespoon-sized balls (or use a 1 ½-ounce cookie scoop). Place the dough balls about 2 inches apart on the baking sheets.

Bake for 12-14 minutes, or until the edges are lightly golden brown but the center is still slightly gooey.

Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack.

Serve warm or cool completely. If you have leftover dough, you can repeat the baking process.