Preheat oven to 350°F.

Place nuts on a parchment-lined baking sheet and bake for 10 minutes, stirring once or twice, until toasted. Remove from oven and let cool, then chop into pieces. Set aside.

In a small bowl, whisk together flour and baking soda. Set aside.

In a large skillet over medium-high heat, cook 10 tablespoons of butter until dark golden brown, 2 to 4 minutes.

Pour butter into a heatproof bowl, leaving most of the burned milk solids behind. Add remaining 4 tablespoons of butter and stir until melted.

Add sugars, salt, and vanilla to the butter and whisk until smooth, about 30 seconds. Add egg and egg yolk and whisk for 30 seconds, then let stand for 3 minutes. Repeat whisking for 30 seconds, followed by standing for 3 minutes, two more times.

Add flour, and using a rubber spatula, fold in until just combined.

Fold in chocolate chips and nuts.

Working with approximately 3 tablespoons of dough at a time, roll into 16 balls and place on a baking sheets lined with silicone baking mat or parchment. If you want to freeze the dough for baking later, place the sheets in the freezer for 2 hour and transfer the frozen dough to plastic bags.

For baking, preheat the oven to 375°F and place a rack in the center of the oven. Line a baking sheet with parchment (preferred) or silicone baking mat.

Place dough balls about 2 inches apart, and bake until edges have begun to set and crisp, but centers are still soft, 10 to 14 minutes (18 to 22 minutes, if frozen), rotating the sheet front to back halfway through.

Let cookies cool on the sheet set on a rack while you bake the next sheet (bake only one sheet at a time).

Serve slightly warm