Add the butter to a saucepan and turn on heat to medium. Melt the butter, stirring occasionally. Butter will start to simmer. Watch the butter carefully as once it starts to brown, it goes quickly. Remove the butter from the heat once the butter is golden brown and there are browned bits.

Pour the browned butter in a stand mixer bowl or large mixing bowl. Let cool for 20 to 30 minutes.

Once the butter is cool, add in the brown sugar, sugar, and orange zest. Beat together (or whisk) until it resembles coarse sand, using a paddle attachment if using a stand mixer. You can also use a hand mixer.

Add in the egg, egg yolk and vanilla extract. Beat together (or whisk) for about 30 seconds until fully combined.

Add in the flour, baking powder, baking powder, and salt. Mix together until combined. Fold in chocolate chips.

Cover the bowl and place in the refrigerator for at least 1 hour or up to 24 hours.

When ready to bake, preheat oven to 350 degrees F.

Line a cookie sheet with parchment paper. Using your hands, a large spoon or a cookie scoop, form the dough into about 1 1/2-2 tablespoon round balls. Place on the cookie sheet, spacing the cookies about 2 inches apart.

Bake the cookies for about 9-12 minutes, depending on the size or your cookies. When done, the cookies will still be a little gooey in the center, but the edges will be set.

Remove from oven and let sit on the cookie sheet for about 3-5 minutes. Transfer cookies to cooling rack. Once fully cooled, store in an airtight container. Enjoy