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1
Heat oven to 325F Adjust oven racks to upper and lower middle positions.
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2
Mix flour, salt and baking soda together in medium bowl; set aside.
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3
Either by hand or with electric mixer, mix butter and sugars until thoroughy blended.
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4
Mix in egg, yolk, and vanilla.
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5
Add dry ingredients; mix until just combined.
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6
Stir in chips.
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7
Form scant 1/4 cup dough into a ball.
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8
Holding dough ball using fingertips of both hands, pull into two equal halves.
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9
Rotate halves ninety degrees and, with jagged suface exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface.
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10
Place formed dough onto one of two parchment paper-lined 20x14 inch lipless cookie sheets, about nine dough balls per sheet.
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11
Smaller cookie cqn be used, but fewer cookies can be baked at one time and baking time may need to be adjusted.
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12
(Dough can be refrigerated up to 2 days or frozen up to 1 month, shaped or not).
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13
Bake, reversing cookie sheets position halfway through baking, until cookies are light golden brown and outer edges start to harden, yet centers are still soft and puffy, 15-18 minutes (start checking at 13 minutes) (frozen dough requires an extra 1-2 minutes baking time) Cool cookies on cookie sheets.
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14
Serve or store in airtight containers.
