Line two cookie sheets with parchment paper and set aside.
In a medium bowl, combine flour, baking soda, baking powder, and kosher salt. Whisk together quickly to combine and set aside.
Cut one stick of butter in half and set aside momentarily. Melt 1 1/2 sticks of butter in a saucepan over medium heat and allow it to foam. Whisking constantly, allow the butter to develop a nutty aroma and for brown bits to form on the bottom of the pan, about 2-3 minutes. Once the butter has browned, immediately remove from heat and strain into a large bowl to remove the brown bits. Add the remaining half stick of butter and whisk until melted. Set aside and allow the butter to cool for about 10 minutes or until the butter is cool to the touch.
Once the butter has cooled, add the sugars and mix with a spatula until well combined. Add the egg, followed by the egg yolks and vanilla bean paste. Continue mixing until well combined.
Sprinkle the flour mixture over the butter mixture and fold until just combined. It’s ok to see some bits of flour. Fold in the chocolate chips. Place plastic wrap over the bowl and transfer to the fridge. Allow the dough to chill for at least 20 minutes.
Preheat oven to 350° Fahrenheit. Remove dough from fridge and using a medium sized cookie scoop, scoop out balls of dough. Round them quickly with your hands and place them on the cookie sheet at least 2 inches apart.
Place cookie sheet in the oven and bake for 9-11 minutes or until the cookie begin to turn a nice golden brown. The cookies should be a bit underdone in the middle. Remove cookie from the oven and allow to cool in the cookie sheet for at least 5 minutes. Transfer to a wire rack to cool completely.
Makes about 25 large cookies.
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