In a medium bowl, whisk together the flour and baking soda, and set aside.

Cut the butter into 14 even-sized pieces. In a medium skillet, melt 10 tablespoons of butter over medium heat, about 2 minutes. Then stir in the remaining 4 tablespoons of butter until completely melted.

In a stand mixer fitted with the whisk attachment, add the melted butter to the mixing bowl. Add the granulated sugar, brown sugar, salt, and vanilla. Whisk on medium speed until combined, about 30 seconds.

Add the whole egg and yolk to the mixing bowl. Whisk on medium-high speed until smooth with no sugar lumps remaining, about 30 seconds. Let the mixture stand for 3 minutes. Repeat the whisking and resting process 3 more times.

Stir in the flour mixture until just combined, about 1 minute. Stir in 1 ¼ cups of chocolate chips.

Transfer the mixing bowl to the refrigerator or freezer. Chill until the dough firms up, about 15 to 30 minutes.

Adjust the oven rack to the middle position. Heat to 375°F (191ºC).

Divide the dough into 16 portions, each about 3 tablespoons, and roll into a ball. Arrange dough balls at least 2" apart on lined baking sheets.

Bake for 5 minutes, then rotate the baking sheet. Continue to bake until the cookie edges are golden brown, about 5 to 7 minutes. Let the cookies cool on a wire rack until they reach room temperature.