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1. Preheat the oven to 325°F (165°C). Grease
cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt;
set aside. In a medium bowl, cream together the
melted butter, brown sugar and white sugar until
well blended.
3. Beat in the vanilla, egg, and egg yolk until
light and creamy. Mix in the sifted ingredients
until just blended.
4. Stir in the chocolate chips by hand using a
wooden spoon. Drop cookie dough 1/4 cup at a time
(for giant cookies) or a tablespoon at a time (for
smaller cookies) onto the prepared cookie sheets.
Cookies should be about 3 inches apart.
5. Bake larger cookies for 15 to 17 minutes, or 10
to 12 minutes for smaller ones (check your cookies
before they’re done; depending on your scoop size,
your baking time will vary) in the preheated oven,
or until the edges are lightly toasted. Cool on
baking sheets for a few minutes before
transferring to wire racks to cool completely.
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