Perfect bakery chocolate chip cookies

1- Preheat the oven to 160 C. (NOTE: If you are a slow worker do this after gathering all ingredients and bowls and finishing step 2. It is HIGHLY recommended to refrigerate for at least 1 hour. If so, preheat oven for 5 minutes, then insert refrigerated cookie dough in the oven) 2- Combine flour, baking soda and salt in a bowl. 3- In another bowl, cream (mix) the melted butter with the brown sugar, then add the white sugar and mix until well blended. NOTE: Make sure butter isn't too hot to the point that it will melt the chocolate. 4- Mix in the dry ingredients in small amount, mixing until just incorporated. 5- Beat in the vanilla, egg, and egg yolk until light and creamy 6- Add chocolate chips or chopped chocolate into the mixture, and fold into the mixture. 7- Apply onto parchment sheet (DON'T grease) using a full tablespoon or ice cream scooper in the shape of scoops, equaling about 1/4 cup of dough. Make sure you leave minimum 5 cm between each cookie (the spread out!) 8- Leave in oven 12-15 minutes. Don't freak out if they're still soft, they continue setting after you take them out! Do not leave them until they look good in the oven, once they cool, they will harden! 9- Wait for them to cool before removing them off parchment paper. NOTE: To avoid the cookies being flat, you can always refrigerate batter for 1-2 hours for better results. Batter can stay in the fridge for up to 3 days.