Step 1

In a large bowl, beat butter and sugars until light and fluffy, approximately 1-2 minutes

Step 2

Add in vanilla extract, egg and egg yolk and mix until well combined.

Step 3

Combine dry ingredients in a separate bowl, then add to wet ingredients and stir until combined. Do not over mix.

Step 4

Scoop cookie dough with ice cream scoop onto baking sheets that have been lined with wax paper or a silicone baking mat. Cookie dough balls should be slightly larger than a golf ball, approximately 1/4 cup. Make sure to leave ample room on cookie sheet, as cookies will spread as they bake.

Step 5

Cover cookie sheets and place into refrigerator for at least 30 minutes. 1-2 hours is ideal, and you can leave them in up to 48 hours.

Step 6

When ready to bake, remove cookie sheets from refrigerator and let sit out while preheating oven to 350 degrees F.

Step 7

Bake cookies for approximately 10-13 minutes or until starting to brown around edges. Centers may look slightly undercooked. Remove baking sheet from oven and allow cookies to cool on baking sheet for 15-20 minutes. Remove, serve and enjoy!