MIX: Add both the light brown and granulated sugar to the melted butter and whisk for 1 minute. Allow the mixture to sit for 2 minutes. Then, add the egg, yolk, vanilla, salt and continue to whisk for 30 seconds or until the mixture is combined. Allow the mixture to sit again for 2 minutes before whisking one last time for 30 seconds. Then, add half of the flour, then the baking soda, followed by the remaining flour (including the 1 additional tablespoon listed in ingredients.)

TIP: Fold the mixture about halfway, then add the chips. I like to add ¼ cup less than the total chocolate chips I’ll be using in this recipe. I use the last ¼ cup to speckle the cookie dough right before baking. This I completely optional though. When the chips are combined, cover the dough and refrigerate it for 3-72 hours.

BAKE: Position a rack in the center of the oven and preheat the oven to 375ºF. Line a baking sheet with parchment paper and using a 3 tablespoon scoop, scoop cookie dough into a ball. Place 6 cookies per sheet. Gently flatten out the dough ball so the top peak just sits flat and speckle with chocolate chips (if desired.) Place the cookie sheet in the refrigerator and allow for the dough to chill for at least 10 minutes before popping it in the oven. Bake for 11-13 mins or until they are just a tad bit underdone. Remove the baking sheet and promptly bang the baking sheet on the counter to knock out the extra air. Allow the cookies to chill for a few minutes on the pan. Then let cool on a wire rack for a few minutes before enjoying!