In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of fine sea salt until well combined.

In a large mixing bowl, combine 1 cup of cooled melted butter with ¾ cup of brown sugar and ¾ cup of granulated sugar. Whisk these together until smooth and glossy.

Add 1 large egg, 1 extra egg yolk, and 1 teaspoon of pure vanilla extract to the butter-sugar mixture, whisking vigorously for another minute.

Gently fold the dry ingredient mixture into the wet ingredients using a spatula until just combined.

Carefully fold in 2 cups of chocolate chips, saving a handful for later.

Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 1 hour, preferably 2.

Preheat your oven to 350°F (175°C) about 15 minutes before baking. Line two baking sheets with parchment paper.

Once the dough has chilled, use a large cookie scoop to portion the dough into balls about 3 tablespoons in size.

Bake the cookies for 12-14 minutes, or until edges are golden brown and centers appear slightly underbaked.

Gently press reserved chocolate chips into the tops of the cookies while warm and let cool on the baking sheet for 10 minutes.