Preheat your oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, use a stand mixer or handheld mixer to cream the softened butter and granulated sugar together. If you’re using molasses or corn syrup, add it here. Beat until the mixture is light and fluffy.

Next, add the egg, egg yolk, and vanilla extract. Mix until fully combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, keeping your mixer on low speed. Mix just until everything is combined—don’t overmix.

Fold in the chocolate chips. You can use semi-sweet, milk chocolate, or even dark chocolate chips depending on your preference.

Scoop out about 2 tablespoons of dough for each cookie. Roll the dough into balls, then gently tear each ball in half. Place the torn sides facing up on the baking sheet for a rustic, craggy appearance.

Space the cookies about 2 inches apart to allow room for spreading.

Bake the cookies for 14-15 minutes. The edges should be golden brown, but the centers might look slightly underdone. That’s okay! They’ll set as they cool.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up while staying soft in the center.