Preheat the oven to 325. Adjust oven racks to upper and lower middle positions.
Mix flour, salt, and baking soda together in a medium bowl; set aside.
By hand, or with an electric mixer, mix together butter and sugars until well blended. Mix in egg, yoke and vanilla.
Add dry ingredients and mix until combined. Gently mix in chocolate chips.
Line two cookie sheets with parchment paper; using a ¼ cup scoop or measuring cup, form dough into balls and place 6 on each sheet.
Place cookie sheets in the oven, one on each rack and cook for 18 minutes, reversing each cookie sheets’ position after 9 minutes.
Top with salt
When done, remove from the oven and allow to cool slightly for about 1 minute, then tilt the cookie sheet and gently slide the parchment paper and cookies onto a cooling rack or countertop. Use additional parchment paper for the next round of cookies so the ones just removed from the oven can cool undisturbed…
* Important step – parchment paper is important to this recipe! Using a spatula to remove the cookies from the sheet will cause the dough to be pressed together and you’ll lose the ‘crispy outside and soft inside’ of the desired result.
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