Preparation

• In a small saucepan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises.
• Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. When the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl.
• Add in the sugars, stir, then set aside to cool completely.
• In a medium or large bowl, combine the flours, baking soda, baking powder, and salt.
• Add the eggs, egg yolk, and vanilla to the browned butter mixture, and stir with a rubber spatula until combined. Slowly stir in the flour mixture until just combined. Stir in the chocolate chips and wafers.
• Wrap the dough in plastic wrap and refrigerate for at least 2 hours, preferably overnight, but no more than 72 hours. Let the dough sit at room temperature until just soft enough to scoop.
• Meanwhile, preheat oven to 350ºF. Line baking sheets with parchment paper.
• Divide the dough into 3-tablespoon sized balls using a cookie scoop and drop onto prepared baking sheets, leaving about 3 inches between each piece of dough to spread.
• Bake for 11 to 13 minutes, or until golden brown. Sprinkle with flaky sea salt, if desired. Let cool for 5 minutes before removing to wire racks to cool completely.