Prep your pan. Line two baking sheets with parchment paper. Set oven to 350°F (175°C). If your kitchen is warm, plan to chill the dough for 20–30 minutes.

Mix dry ingredients. In a medium bowl, whisk flour, baking soda, and salt until combined. Set aside.

Combine sugars and butter. In a large bowl, whisk melted butter with brown and granulated sugars until smooth and glossy, about 30 seconds.

Add eggs and vanilla. Whisk in the egg, egg yolk, and vanilla until the mixture looks thick and slightly lightened.

Fold in dry ingredients. Switch to a spatula. Add the flour mixture and fold just until no dry streaks remain. Don’t overmix.

Add chocolate (and nuts if using). Fold in chocolate chips or chunks. Reserve a small handful to press on top of the dough balls.

Chill briefly. Cover and chill 20–30 minutes for thicker cookies with softer centers. If you’re in a rush, you can skip this, but expect a bit more spread.

Scoop. Use a 2-tablespoon scoop (about golf-ball sized). Space 2 inches apart on prepared sheets. Press a few extra chips on top. For crispier edges, keep dough balls tall rather than flattened.

Bake. Bake 9–12 minutes, rotating the sheet once, until edges are set and golden and centers still look slightly underdone. The cookies will finish setting as they cool.

Pan-bang (optional). For extra ripples and crispy edges, lift the sheet a couple inches and gently tap it on the oven rack at the 8-minute mark, then finish baking.

Finish and cool. Sprinkle with flaky sea salt, if using. Cool on the sheet 5 minutes, then move to a rack. Enjoy warm or let them fully set for a chewier bite.