Instructions

• In a medium bowl, whisk together 2 cups all-purpose flour (spooned and leveled), 1 teaspoon baking soda, and 1 teaspoon sea salt.
• In a large bowl, whisk together 3/4 cup unsalted butter (melted and cooled slightly), 1/2 cup packed brown sugar, and 1/2 cup granulated sugar until smooth.
• Add 1 large egg and 1 large egg yolk to the butter-sugar mixture and whisk until well combined and no streaks of egg white remain. Whisk in 2 teaspoons vanilla extract.
• Add the dry ingredients to the wet ingredients and mix with a spatula, folding until the mixture is mostly combined.
• Add 1 heaping cup dark chocolate chips and fold until a soft cookie dough forms and no dry flour remains.
• Cover the dough and refrigerate for at least 30 minutes and up to 2 days. (Dough chilled for ~30 minutes will yield flatter cookies; dough chilled 2 hours or more will yield thicker cookies.)
• When ready to bake, preheat the oven to 350°F and line two large baking sheets with parchment paper.
• Remove the dough from the refrigerator. If the dough is very firm, let it sit at room temperature for a few minutes to make scooping easier. Use a 2-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, leaving at least 2 inches between cookies.
• Bake one sheet at a time for 9 to 11 minutes, or until the edges of the cookies are golden brown but the tops are still pale. The cookies may look slightly underdone when you remove them; they will set as they cool.
• Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.