In a large skillet over medium heat, add the butter and cook, stirring slowly with a whisk until golden, nutty scented and foamy, about 3-5 minutes. Set aside to cool.

Meanwhile, mix the flour, salt and baking soda in a bowl.

Add the sugar and brown sugar to a standing mixer and add the browned butter. Mix for 2 minutes to properly combine the sugar mixture. Add the vanilla and mix again. Finally add the egg and egg yolk and mix for a few seconds or until the egg is incorporated. Add the flour bowl contents and mix for 30-60 seconds before adding the chocolate chips.

Place a large sheet of saran wrap on the counter and dump out the dough. Form the dough into a long log and cover tightly with saran wrap. Refrigerate the dough 30 minutes.

Slice the dough into circles to make it easier to flatten.

Meanwhile, heat the oven to 350 and line a few baking sheets with parchment paper or Silpat mats.

Press a ball of the dough in the palm of your hand and place 1/2 teaspoon of nutella and 1/2 teaspoon of dulce de leche on the dough. Wrap the dough over the filling and shape into a ball. Place on baking sheets and bake for 9-10 minutes.

Remove from the oven and immediately sprinkle with a little sea salt. Allow to cool for a minute or two before placing on a cooling rack.