In a medium size bowl, whisk together the flour, baking soda and the salt. Set aside.
In a large bowl using an electric mixer (or by hand), beat together the sugar, brown sugar and the melted butter until well blended.
Add in the egg, egg yolk and the vanilla and beat until well incorporated.
Add in the reserved dry ingredients and mix until just combined. Stir in the chocolate chips.
Using a small ice-cream scoop, form a ball of dough about 1½ inches in diameter. With your fingers, pull the ball of dough in half. Then rotate each half 90 degrees and join the dough back together. Place with the jagged side up, on a cookie sheet lined with parchment paper. This technique allows the cookies to have a nice texture and rustic appearance. Make sure you space each cookie about 3 inches apart as they will spread during baking.
Bake for 15 to 18 minutes or until the cookies are a light golden brown but still soft in the middle. Cool on the baking sheet. Serve warm or store in a air tight container once they have cooled.