2 cups plus 2 T. flour
1/2 t. baking soda
1/2 t. salt
12 T. (1 1/2 sticks) butter, melted and cooled
1 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk (when I double the recipe I do 3 eggs instead of 2 and 2 yolks… it’s up to you)
2 t. vanilla
1 1/2 cups semisweet chocolate chips
Preheat oven to 325 degrees. In a large bowl, beat the melted butter and sugars together with an electric mixer (or stand mixer) on medium speed until smooth, 1-2 minutes. Beat in the egg, yolk, and vanilla until combined.
Reduce the speed to low and slowly add half the flour, the salt and baking soda, and then the second half of the flour. Mix in the chips until incorporated. Working with 2 tablespoons of dough at a time, roll them into a ball and place them on a cookie sheet about 2 inches apart. Bake the cookies until the edges are set and beginning to brown but the middles are still soft and puffy, around 15 minutes.
Let the cookies cool on the baking sheet for 10 minutes and then transfer to a wire rack to let cool completely.