1 (11.5-ounce) bag semi-sweet or milk chocolate chunks
1 cup mini semi-sweet chocolate morsels
ONE In a large bowl, beat melted butter and sugars at medium speed with a mixer until creamy. Add eggs and egg yolks one at a time, beating well after each addition. Beat in the vanilla.
TWO In a medium bowl, whisk together flour and next 3 ingredients. Gradually add to butter mixture, beating until combined. Beat in chocolate chunks and morsels. Cover, and refrigerate for at least 2 hours or up to 3 days.
THREE Preheat oven to 350. Line baking sheets with parchment paper.
FOUR Using a 1/4 cup spring loaded scoop, drop dough, 2 inches apart, on prepared pans. Bake for 12 minutes or just until edges of cookies are browned and tops are starting to brown. Let cool on pans for 2 minutes. Removes from pans, and let cool completely on wire racks. Store cookies in airtight containers up to 3 days, or freeze in resealable plastic bags up to 1 month.