1 dark chocolate bar, chopped (can also use semi-sweet or milk chocolate here)
1/2 cup chopped walnuts (optional)
Melt butter over a stovetop. Refrigerate until cooled while you prepare the rest.
In a medium bowl, sift together flour, salt and baking soda. Set aside.
In a large bowl, combine the brown sugar, white sugar, vanilla and melted butter. Beat over medium heat for 2 minutes. The mixture should lighten in color and all ingredients should be incorporated.
Add in 1 whole egg and 1 egg yolk. Beat until incorporated.
Add in dry ingredients 1/3 at a time until just incorporated. Be careful not to overmix the dough!
Fold in your chocolate chips and chocolate bar. If you’re a fan of walnuts, feel free to add those as well.
Using a cookie scoop or tablespoon measuring spoon, measure roughly 2 heaping tablespoons of dough. Roll into a ball and repeat with remaining dough. Place on a cookie sheet lined with parchment paper or in a tupperware container.
Refrigerate shaped cookies for at least 1 hour and up to 2 days. This helps prevent the cookies from thinning out while they’re baking.
When ready to cook, preheat oven to 350 degrees fahrenheit.