The Perfect Chocolate Chip Cookies have a little crisp to their outer shell but are soft on the inside, and extra chewy. They're easy to make (you don't even need a mixer!), no chilling the dough, and they stay soft for days.
Heat oven to 325 degrees F. Line a baking sheet with parchment paper or a silpat baking mat.
Melt the butter for about 45 seconds in the microwave, until it's almost completely melted. Remove and stir it, allowing any remaining butter to melt. Allow the butter to cool until it's almost room temperature, but still a liquid.
In a medium bowl mix together flour, salt, and baking soda.
In a separate large mixing bowl mix the butter and sugars together until well combined. Add the egg, egg yolk, and vanilla and stir until combined.
Stir in the dry ingredients and chocolate chips, just until combined. The dough will be soft.
Gently scoop dough into balls and place on a cookie sheet. Bake for 10-12 minutes. Store in an airtight container.
Make ahead instructions: Make the chocolate chip cookie dough up to two days in advance. Store, covered, in the refrigerator until ready to bake.Freezing instructions: Freeze cookie dough or baked (and cooled) cookies in a freezer safe container for up to 3 months. Thaw before baking the dough.