Servings: makes 22 to 24 cookies

1½ cups all purpose flour 1½ cups all purpose flour
¾ tsp baking soda ¾ tsp baking soda
¼ tsp table salt ¼ tsp table salt
½ cup salted butter, cold and sliced ½ cup salted butter, cold and sliced
½ cup light brown sugar, packed ½ cup light brown sugar, packed
1 large egg + 1 egg yolk 1 large egg + 1 egg yolk
1 tsp vanilla extract 1 tsp vanilla extract
1¼ cups semi sweet chocolate chips (extra for topping) 1¼ cups semi sweet chocolate chips (extra for topping)

Preheat oven to 350 F with rack on lower middle position. Line 2 baking sheets with parchment paper.
In a bowl whisk, the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer, beat the butter with paddle attachment on medium speed, 2 min. Scrape down sides of bowl with a spatula as needed. Add brown sugar and continue beating until smooth.
Add eggs, and vanilla and beat on low speed just until mixture is fully incorporated, scraping down sides.
Gently add the flour mixture and mix on low speed just until no flour streaks remain and mixture is combined but don't over mix. Add chocolate chips and mix on low speed just to incorporate.
Form a large dough ball with hands. Form 1¼ inch dough balls and place 2 inches apart on lined baking sheets. Press down lightly with the palm of your hand until about ½ inch thick and slightly flattened.
Bake 9 to 10 minutes or edges are golden and a bit puffy. Cookies will look under-baked, but will set upon cooling. Don't over-bake.
Remove from oven. Let cookies cool 10 min before transferring to wire rack to finish cooling.

Optional - press in 3 chocolate chips on the tops of the hot cookies when pulled from oven.  Optional - press in 3 chocolate chips on the tops of the hot cookies when pulled from oven.
These cookies will keep several days if sealed in an airtight container; at room temp.  These cookies will keep several days if sealed in an airtight container; at room temp.