Cream together softened butter, granulated sugar, and brown sugar.
Add the eggs and extra egg yolk, followed by the vanilla bean paste.
Mix in the dry ingredients (all-purpose flour, baking soda, salt), and then gradually add the freshly milled flour until the dough is dry enough to hold it's shape without being too sticky.
Mix in the chocolate chips being careful not to overmix the dough
Form extra large cookie dough balls, break each one in half, and stack the two rough sides against each other (in a “messy snowman” shape) before placing them on a parchment-lined baking sheet.
Bake on the middle rack at 350 for 11-13 minutes. Cookies should look underbaked without being too mushy in the center.
Let it cool on the pan for 30–60 minutes to allow the cookies to set—or, if you're anything like us, dig in right away! Just keep in mind they'll be extra gooey if you eat them while they're still hot
