Chocolate Chip Cookies with Dark Chocolate Chips

These chocolate chip cookies are thick, soft and chewy. The secret? Chilling the chocolate chip cookie dough in the refrigerator for a day-and-a-half before baking these chocolate chip cookies.
Ingredients:

1 cup butter, softened
1-1/2 cups firmly-packed light brown sugar
1 large egg
1 egg yolk
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. kosher salt
2 cups dark chocolate chips (such as Ghirardelli 60% cacao chocolate chips)

Preparation:

With an electric mixer, beat butter and sugar 3 minutes until fluffy.

Beat in egg, egg yolk and vanilla.

Sift flour, baking soda and salt together. Beat into butter mixture on low speed.

Stir chocolate chips into the cookie dough.

Wrap chocolate chip cookie dough in plastic wrap. Refrigerate for 36 hours.

Remove dough from refrigerator, and preheat oven to 375 degrees F. Line cookie sheets with a silpat mat or parchment paper.

Scoop dough by rounded tablespoonsful and drop onto prepared cookie sheets, two inches apart. Bake 7-10 minutes until the chocolate chip cookies are golden brown around the edges.

Transfer chocolate chip cookies to wire racks to cool.