Bakery Style Chocolate Chip Cookies

Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper and set them aside.

In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set the dry ingredient mixture aside.

In a large bowl or the bowl of a stand mixer, whisk the melted butter, brown sugar, and granulated sugar together until smooth. Whisk in the egg, then the egg yolk, and finally the vanilla extract until the mixture is completely blended.

Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the chocolate chips, keeping in mind that the dough will be soft.

Using a #30 cookie scoop or a 2-tablespoon measure, scoop the cookie dough into balls and place them 3 inches apart on the prepared baking sheets, noting that these cookies will spread significantly during baking.

Bake for 9-11 minutes, or until the edges are very lightly golden, while the centers will still appear soft and slightly underbaked.

Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.