In a small skillet, melt the butter over medium-low heat. Swirl the butter around the pan as it starts to sizzle and pop, and keep an eye on it for browning. Once the butter is a caramel color, immediately remove it from the heat and pour it into a bowl to cool quickly.

Next, add the brown sugar, granulated sugar, egg yolk, and vanilla to the butter mixture and beat with an electric mixer on medium speed until fluffy and combined, about 40 seconds.

Sprinkle the flour, salt, baking powder and baking soda on top, and beat just to combine.

Stir in the chocolate chips.

Chill the dough for 15 minutes.

Preheat the oven to 375.
Meanwhile, line a cookie sheet with a silicone mat. Scoop the cookies out into 10 dough balls, and evenly space them on the cookie sheet.

Bake for 8-10 minutes, until the edges are starting to turn golden brown.

Move to a wire rack to cool completely.