In a medium bowl, whisk together 2 ¼ cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of fine sea salt until well combined.

In a large mixing bowl, blend 1 cup of melted unsalted butter with ¾ cup of packed brown sugar and ½ cup of granulated sugar until smooth and creamy.

Add one large egg and one additional egg yolk to the butter and sugar mixture. Pour in 2 teaspoons of pure vanilla extract. Mix everything until fully incorporated.

Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined.

Fold in 2 cups of semi-sweet chocolate chips or chunks.

Cover the bowl and refrigerate for 24 to 72 hours.

Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper.

Using a large cookie scoop, drop rounded mounds of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.

Bake the cookies for 12 to 14 minutes until golden-brown at the edges.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.