1. Preheat the oven to 325, using the convection setting if possible. Prepare baking sheets with parchment paper or cooking spray. 2. Cream together the melted butter, brown sugar and white sugar for 2-3 minutes. Add the vanilla, egg and egg yolk and beat for 2-3 more minutes until light and creamy. 3. In the same bowl, add the flour, salt, and baking soda. Whisk just these ingredients, being careful not to incorporate the wet ingredients. After whisking flour, combine all ingredients. Stir in chocolate chips. 4. Chill dough in the fridge for 1 hour, or up to 1 day. If you don't have time to chill the dough, pop the first batch in the oven and just keep the dough in the fridge between batches. 5. Scoop cookie dough onto baking sheet using medium cookie scoop, spacing 2 inches apart. 6. Bake for 10-12 minutes, being very careful not to over bake. Cookies are done when they are lightly browned on the outside and still slightly wet in the middle. Cool on cookie sheets for 5 minutes before removing to a wire rack to cool completely. 7. Eat at least one while still warm and gooey and consider starting a new religion designed upon reveling in the glory that is a perfect chocolate chip cookie.
Notes
If you have issues with the cookies spreading, make sure the refrigerate the dough before baking. If they still spread, try adding a bit more flour to the batter. And use the convection setting on your oven if you can!Make sure the better is melted and cooled- not still piping hot and thin. You want it slightly more solid and opaque, but still melted. If it is too melted, the cookies will likely spread.