Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a small sauce pot, add 10 tablespoons of butter. Melt butter over medium heat. Once butter is melted, continue to cook over medium-low heat until butter has browned and is fragrant (it should smell nutty). The melted butter will boil and foam up. Carefully watch the butter at this point. Cook the butter until you smell the nutty aroma. When the butter has browned, you will see specks of brown bits at the bottom of the pan. Be careful because the butter can quickly burn and blacken. Remove from heat and add remaining 4 tablespoons of butter. Stir until butter melts and let cool for 8-10 minutes.
Pour slightly cooled butter into the bowl of a stand mixer fitted with a paddle attachment. Add granulated sugar, brown sugar, vanilla extract, egg and yolk. Mix on medium-high speed for 30 seconds. Stop mixer and let sit for 3 minutes. Mix again for another 30 seconds. Stop and let sit for 3 minutes. Mix one more time for 30 seconds. By this time the sugar mixture should have thicken and be shiny.
Add flour mixture and mix on low speed until almost combined. Add King Choc Nuts, peanuts, and chocolate chips. Fold to combine until the additions have been evenly distributed.
Use a cookie scoop (or ice cream scooper) to portion out cookie dough into 18 equal parts. Place cookie balls on prepared baking sheet, leaving about 2-inches between cookie balls to allow for spreading. Bake for 12-14 minutes, rotate pan halfway through baking. Bake until cookies have spread out and the edges of the cookies are golden brown. Let cool in pan for about 5 minutes and then transfer to wire rack to cool completely.