Start by melting the butter gently. You want it to be melted but not too hot—just warm enough that it appears creamy rather than fully transparent. This ensures that your cookie dough maintains the right texture. If the butter is too hot, the dough will be too loose, and you’ll need to wait for it to firm up before shaping it. For best results, melt it on half power in the microwave until almost melted, then use the residual heat to finish the process. The butter should be slightly warm when touched.

Preheat your oven to 350°F (175°C) and position the oven rack in the center. In a medium bowl, whisk together the flour, baking soda, and salt, and set this dry mixture aside.

In a large mixing bowl, combine the melted butter with both sugars. Beat until the mixture is thoroughly blended and has a smooth consistency. Add in the egg, the additional yolk, and the vanilla extract, mixing until fully incorporated. Gradually add the dry ingredients, mixing just until they are combined—avoid overmixing. Fold in the chocolate chips until they are evenly distributed throughout the dough.

Portion the dough into balls. If you want extra-large cookies, use about 3 tablespoons of dough per cookie. Place the dough balls on a baking sheet. The cookies are ready to bake when their edges are firm but the centers remain soft and slightly puffed. Depending on the size, baking should take approximately 9-12 minutes. Allow the cookies to cool on the baking sheet before transferring them to a wire rack or serving.

Alternate Scooping Method: If you prefer, shape the dough by rolling a 1/4 cup portion into a ball, splitting it in half, and placing the rough, broken side facing up on the baking sheet. This creates a rustic, craggy top that enhances both the texture and appearance of the cookies. Alternatively, you can use a large cookie scoop for simplicity, and the results will still be delightful.

Store cooled cookies in an airtight container to maintain their chewy texture. Enjoy!