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Preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper. Set it aside.
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In a large bowl, add the flour, baking soda, and salt. Whisk to combine, and set aside.2 cups all-purpose flour,1/2 teaspoon baking soda,1/2 teaspoon kosher salt
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In a separate bowl, add the melted butter, brown sugar, and white sugar. Use a hand mixer or stand mixer to cream until smooth.3/4 cup unsalted butter, melted,1 cup loosely packed light brown sugar,1/2 cup organic cane sugar
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Add the vanilla, whole egg, and egg yolk to the butter mixture, and beat until the ingredients are light and fluffy.2 teaspoons vanilla extract,1 egg + 1 egg yolk, room temperature
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Slowly add the dry ingredients to the bowl of wet ingredients, and mix just until smooth. NOTE: It is important not ot overmix, or the cookies will not turn out soft and chewy!
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Gently fold in the chocolate chips and chocolate chunks.1 cup semi-sweet chocolate chips,1/2 cup dark chocolate chunks
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Cover the bowl, and place the cookies in the fridge to chill for at least 30 minutes.
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Using a cookie scoop, portion the dough into ¼ cup balls. Arrange them on the prepared baking sheet, leaving space in between each cookie.
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Bake for 13-14 minutes or until the edges are light golden brown. Be careful not to overbake!
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Remove the baking sheet from the oven, and let the cookies stand for a couple of minutes to solidify. Transfer the cookies to a wire rack to cool completely.
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Serve warm with a glass of milk or ice cream, if desired!
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Store in an airtight container at room temperature for up to 1 week.
