Chocolate-Dipped Chocolate Chunk Cookies

In a bowl, stir together the flour, salt and baking soda. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat until light and fluffy, about 2 minutes. Add the egg and egg yolk and beat until combined, stopping the mixer to scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined. Reduce the mixer speed to low and add the flour mixture in 2 additions, beating in each addition until incorporated and no streaks of flour remain. Add half of the chocolate chunks and beat until just combined. Cover the bowl with plastic wrap and refrigerate for 1 hour.

Position 1 rack in the upper third and 1 rack in the lower third of an oven and preheat to 350°F (180°C). Line 2 baking sheets with parchment paper.

Form the dough into 2-inch (5-cm) balls and place on the prepared baking sheets, spacing them at least 2 inches (5 cm) apart. Bake until the cookies are golden brown, rotating the baking sheets between the racks and front to back halfway through baking, 12 to 14 minutes. Let cool for 5 minutes on the baking sheets, then transfer to wire racks to cool completely.

Line a clean baking sheet with parchment paper. In a small saucepan over very low heat, melt the remaining chocolate, stirring frequently, just until smooth, about 5 minutes. Remove from the heat. Dip the cooled cookies halfway into the melted chocolate and place on the prepared baking sheet. Let stand at room temperature until the chocolate has set, about 1 hour, or refrigerate for 30 minutes. Makes 12 cookies.

Williams Sonoma Test Kitchen