Preheat oven to 190°C. Whisk flour, salt, and baking soda in a small bowl; set aside.

Cook 113 g butter in a saucepan over medium heat, stir and scrape the bottom of pan until butter foams, then browns (about 4 minutes). Transfer the browned butter to a bowl and let cool for 1 minute.

Chop the remaining butter (56 g) into small pieces then add to the browned butter, let it melt.

Add the brown sugar and granulated sugar to the butter, whisk until no lumps remain. Add a whole egg and 2 egg yolks, whisk again until fully mixed, then finally add in the chopped chocolate.

Mix all ingredient in 1 bowl

Portion out 16 balls of dough (using 1½ ounces scoop/3 Tbsp). Bake about 8-10 minutes until deep golden brown.