Ultimate Gourmet Chocolate Chunk Cookies

1. Prep and Mix Dry Ingredients

Preheat your oven to 325°F (163°C) and position the racks in the upper and lower middle slots. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside for later use.

2. Cream Butter and Sugars

In a large bowl, using a hand mixer or stand mixer, cream together the melted butter, brown sugar, and granulated sugar until well combined.

3. Combine Wet and Dry Ingredients

Beat in the egg, egg yolk, and vanilla extract until the mixture is smooth. Gradually add the dry ingredients to the wet mixture, stirring just until everything is incorporated. Do not overmix. Fold in the chocolate chips or chunks until evenly distributed.

4. Shape and Bake

Using a 1/4 cup measure, scoop the dough and form it into balls. Pull each ball apart into two halves. Rotate the halves ninety degrees and merge them back together with the jagged surfaces facing outward, making sure not to smooth out the edges. Place the shaped dough onto parchment-lined baking sheets, spacing them about 2 inches apart. If the dough is too soft, it can be refrigerated for up to 2 days or frozen for up to 1 month, either shaped or unshaped.

5. Bake to Perfection

Bake the cookies for 15 to 18 minutes, or until they are light golden brown with edges that are beginning to harden but centers that remain soft and puffy. Start checking at 13 minutes. For even baking, rotate the cookie sheets halfway through. If baking from frozen, allow an additional 1 to 2 minutes of baking time. Let the cookies cool on their baking sheets before serving or transferring them to an airtight container for storage.