First, start by melting the butter in a pan over medium heat, swirling it around until it starts to bubble and froth. Keep an eye on it for a few minutes, until it starts smelling nutty, and the milk solids on the bottom begin to brown. Remove from the heat immediately to prevent the butter from burning (this can happen FAST!) and pour into a bowl or measuring cup.

Allow the browned butter to harden to room temperature, which will take a varying amount of time depending on how warm it is in your house. You can expedite this process by putting it in the refrigerator. You want the butter to be at room temperature, solid, but still soft.

Place the butter in a mixing bowl and beat with the brown sugar for about 3 minutes, until the mixture is fluffy and smooth. Add in the vanilla extract, the egg and the egg yolk. Beat for another minute.

Next add in the dry ingredients: the flour salt and baking soda. Turn the mixer on low and beat until the flour is just incorporated, not a second longer.

Use a spatula to fold in the chocolate chips and nuts to avoid over mixing. It’s a great technique to employ here, as over mixing could result in a tough cookie.

Refrigerate the dough for at least 30 minutes before baking. Don't have time? Just bake them. No one's judging you. And if you REALLY don’t have the time, just wrap the dough in parchment, refrigerate and store in an airtight zip-top bag for up to 4 days. Longer than that, throw it in the freezer.

When you’re ready to bake, line two baking sheets with parchment paper or a silpat and preheat the oven to 350 degrees. Scoop out 2-tablespoon sized balls on to the baking sheets, leaving about 2 inches in between so the cookies can spread out as they bake.

Sprinkle the cookies with sea salt, to taste — as much or as little as you like (I like a heavy sprinkle).

Bake the cookies for 12 to 15 minutes (longer if the dough is cold), until they’re golden brown around the edges. Remove them from the oven, and allow them to rest on the baking sheet for at least 5 minutes before moving them.

Store any uneaten cookies (um, right) in an airtight container for a few days. For longer storage, freeze the dough and bake the cookies fresh when you’re ready.