Preheat the oven to 325, using the convection setting if possible. Prepare baking sheets with parchment paper or cooking spray.

Place butter in a medium sized pot over medium heat. Melt the butter. Continue cooking, using a spatula to gently scrape the bottom of the pan as the butter solids separate. When the butter is brown and the solids are golden, remove from heat. Allow to cool for several minutes; until butter is not hot and has thickened slightly.

In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together the brown butter, brown sugar and white sugar for 2-3 minutes. Add the vanilla, egg and egg yolk and beat for 2-3 more minutes until light and creamy.

In the same bowl, add the flour, salt, and baking soda. Whisk just these ingredients, being careful not to incorporate the wet ingredients. After whisking flour, combine all ingredients. Stir in chocolate chips.

Unwrap frozen Rolo candies. Flatten 2 tbsp of cookie dough into a disc. Place rolo in the center, fold the cookie dough over and roll smooth. Place 2 inches apart on prepared cookie sheet.

Bake for 11-13 minutes, being very careful not to over bake. Cookies are done when they are lightly browned on the outside and still slightly wet in the middle. Cool on cookie sheets for 5 minutes before removing to a wire rack to cool completely.