2 cups plus 2 tablespoons (10 5/8 ounce) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cool until just warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg, plus large egg yolk
2 teaspoons vanilla extract
1-1 1/2 cup semisweet chocolate chips

Adjust the oven racks to the upper- and lower--middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

Either by hand or with electric beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed judt until combined. Stir in the chips to taste.

Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with te fingertips of both hands and pull into 2 equel halves. Rotate the halves 90 degrees and, with jagged surf aces facing up, join the halves together at the base, again forming a single ball, being careful not to smooth the dough's uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

Bake until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, 15 - 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a wide metal spatula.