Preheat your oven to 325°F (165°C). Prepare your cookie sheets by either greasing them lightly or lining with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large mixing bowl, combine the melted butter with both white and brown sugars. Beat until well blended and slightly lighter in color (about 1 minute).

Add the vanilla extract, whole egg, and egg yolk. Beat for another 2-3 minutes until the mixture becomes light and creamy.

Gradually incorporate the flour mixture into the wet ingredients, mixing just until combined.

Fold in the chocolate chips by hand using a wooden spoon or spatula.

Use a ¼ cup measuring cup or large cookie scoop to portion the dough onto the prepared cookie sheets. Place cookies at least 3 inches apart to allow for spreading.

Bake for 15-17 minutes, or until the edges turn golden while the centers still appear slightly underdone.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.