Preheat oven to 325°F (160°C). Position oven racks in the upper and lower middle.

In a medium bowl, whisk together flour, salt, and baking soda.

In a large bowl, cream together butter and both sugars until light and fluffy.

Beat in egg, then egg yolk, then vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the chocolate chips or chocolate chunks.

Form dough into scant 1/4 cup balls.

Pull each dough ball into two equal halves.

Rotate halves 90 degrees and join halves back together at their base to form a single cookie, ensuring a jagged surface.

Place the formed dough balls onto parchment paper-lined baking sheets, leaving space between each cookie (about nine per sheet).

Bake for 15-18 minutes, or until the edges are light golden brown and the centers are still soft. Rotate baking sheets halfway through.

Cool the cookies on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Serve immediately or store in an airtight container.