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1
Adjust oven racks to upper- and lower-middle positions and heat to 325 degrees. Line 2 large cookies sheets with parchment paper.
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2
Whisk flour, baking soda, and salt together in medium bowl; set aside.
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3
In Kitchen Aide, mix melted butter and sugars until sugars are completely emulsified. Beat in egg, yolk and vanilla until combined. Add dry ingredients and beat on low speed until just combined. Stir in chocolate chips to taste.
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4
Refrigerate at least 30 minutes so that cookies do not spread and thin out.
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5
Roll scant 1/4 cup dough into ball. Holding each dough ball in fingertips of both hands, pull into 2 equal halves. Rotate halves 90 degrees, and with jagged surfaces facing up, join halves together at their base, again forming a single ball, being careful not to smooth dough's uneven surface. Place formed dough onto cookie sheets, leaving 2 1/2 inches between each ball.
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6
Bake, reversing position of cookie sheets halfway through baking (from top to bottom and front to back), until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 7 minutes on first side, 8 on next. Cool cookies on sheets. When cooled, peel cookies from parchment.
