Edit: I am actually not sure about the amount of butter. Another table I found would give the amount as about 400g, which is insane. That would make this just butter with sugar and some stuff to keep it all together. But on the other hand that does sound very American.
The recipe translated for the mentally sane:
Perfect Browned Butter Chocolate Chip Cookies
INGREDIENTS
<span style="color:#323232;">~150g unbleached all-purpose flour
</span><span style="color:#323232;">1/2 teaspoon baking soda
</span><span style="color:#323232;">200g unsalted butter
</span><span style="color:#323232;">100g granulated sugar
</span><span style="color:#323232;">150g packed dark brown sugar
</span><span style="color:#323232;">1 teaspoon table salt
</span><span style="color:#323232;">2 teaspoons vanilla extract
</span><span style="color:#323232;">1 large egg
</span><span style="color:#323232;">1 large egg yolk
</span><span style="color:#323232;">100g semisweet chocolate chips
</span><span style="color:#323232;">100g chopped pecans or chopped toasted walnuts (optional)
</span>
PREPARATION Adjust oven rack to middle position and heat oven to 190 degrees. Line 2 large (30-45cm) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
Heat 150g butter in 25cm skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.
Stir remaining 50g butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 5cm apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.
Transfer baking sheet to wire rack; cool cookies completely before serving.