For the Egg Yolk Chocolate Chip Cookies

• Make the cookie dough. In a medium bowl, whisk together the flour, salt, and baking soda.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Beat on medium-high until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the egg yolks one at a time, adding the next egg yolk only after the previous one is fully incorporated, scraping down the bottom and sides of the bowl after each addition. Add the vanilla and beat until just combined. Scrape down the bottom and sides of the bowl.
• With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds. Increase the mixer to medium-low, add the chocolate all at once, and beat until both is evenly distributed throughout, about 1 minute.
• Chill the dough. Line a quarter sheet pan with parchment paper. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls, placing the cookie dough balls on the prepared pan as you go. Cover loosely with plastic wrap and freeze for at least 1 hour, preferably overnight.
• Prep your oven and pans. Position a rack in the center of the oven and preheat the oven to 355°F. Line two half sheet pans with parchment paper. Place the chilled cookies at least 3 inches apart on the prepared sheet pans.
• Bake the cookies. Bake one pan at a time for 18 minutes, or until the edges have set but the centers are still gooey. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough (or freeze it to bake later).
• Serve and store. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.