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1
Preheat oven to 325F (160C).
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2
Grease cookie sheets or line with either parchment paper or silicon baking pad (silpat).
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3
Sift the flour, baking soda and salt together into a bowl; set aside.
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4
In a medium bowl, cream together the melted butter and sugars until well blended.
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5
Beat in the vanilla, egg, and egg yolk until light and creamy about 5 minutes using an electric mixer.
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6
Slowly incorporate the flour mixture using a wooden spoon until just blended, do not overmix.
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7
Fold in the chocolate chips.
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8
Chill the dough for about 30 minutes to one hour, then drop 1/4 cup at a time onto the prepared cookie sheets.
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9
Space the cookies with at least 3 inches between each cookie to allow them to spread.
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10
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly browned.
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11
Check the cookies after 7 or 8 minutes and rotate the baking sheet for even baking.
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12
Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
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13
Store in an airtight container.
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14
Make Ahead:
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15
If you want to have ready-to-bake cookies, you can drop cookie dough onto baking sheets covered with wax paper or parchment paper and place in the freezer until the dough is firm.
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16
Then, place frozen cookie dough in a plastic bag and keep frozen until ready to bake.
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17
Expect the frozen cookies to take longer to bake than normal.
