1. First, let's brown that butter! In a  saucepan, heat both kinds of butter over medium heat, stirring consistenly until the butter begins to foam and you start to see little brown specks. Heat for another minute then take butter off the heat and allow to cool to room temperature. 

2. In your stand mixer with paddle attachment or in a large mixing bowl with hand mixer, combine the cooled brown butter, brown sugar, and granulated sugar until combined. Next, add the egg, egg yolk, and vanilla and mix well.

3. In a separate bowl, mix the flour, baking soda, and salt together. Then add the flour mixture to the butter mixer and fold it in gently until almost combined. Then, fold in the chocolate and honeycomb pieces.

4. Next, scoop your cookies into 12 even balls. I usually top them with some extra honeycomb if you have some leftover! Place them on a 1/4 baking sheet and cover them tightly with plastic. Chill in the fridge for at least 3 hours. I usually chill them overnight.

5. When you are ready to bake the cookies, preheat the oven to 350°  and line your cookie sheet(s) with parchment paper. Place your chilled cookie dough balls onto the baking sheet (I usually do 6 at a time, leaving plenty of room between them). Bake for 12 minutes or until the edges are golden brown, but the center is still gooey. Leave on the baking tray to cool for about 10 minutes before transferring to a cooling rack. You want these to cool almost completely before eating*.

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* You want these to cool almost completely before eating so that the honeycomb gets nice and hard and crispy again. If you don't wait long enough, the honeycomb will just be too melty and you'll miss out on that amazing texture.

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Another tip is to use a large round cookie cutter right when they get out of the oven to re-shape them into circles, this also helps keep them nice and puffy, instead of flattening out at all.