1/2cupsemi-sweet chocolate chips + 1/2 cup milk chocolate chips**
Maldon sea salt, for sprinkling on top
Whisk dry ingredients together in a large mixing bowl. Set aside.
In a medium bowl, stir the melted butter, brown sugar, and granulated sugar together until no sugar lumps remain. Mix in the egg and egg yolk. Last, stir in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon. Fold in the chocolate chips.
Chill the dough in the refrigerator for at least 1 hour. Chilling is a must to prevent spreading. Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 5-10 minutes.
Preheat oven to 350 degrees F. Line large baking sheet with parchment paper or a silicone baking mat. Scoop dough onto baking sheets with a spoon, ice cream scoop or cookie dough scoop. Press a few more chocolate chips on top of the dough for looks, if desired, and sprinkle sea salt on top.
Bake for 9 to 12 minutes, depending on the doneness you prefer. You want the cookies to be slightly underbaked in the center, but lightly browned around the outside. They still cook when you take them out of the oven. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
Cookies stay fresh, covered, at room temperature for up to 1 week.
*Light brown sugar works fine, if that's what you have available. **Any combination of 1 cup chocolate chips or chunks will work fine. ***If you prefer to use an electric mixer, beat the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients gradually and beat on low-speed just until combined. Stir in the chocolate chips. ****You can roll dough balls to place on the baking sheets, but I preferred the appearance of the cookies when simply dropped on the cookie sheet without rolling.Photos by Sasha at Eat Love Eats.